Potato Gratin with Chicken

Ingredients

• 800g Potatoes
• 3 Onions
• 2 tblsp Olive Oil
• 100ml Chicken Stock
• 1 pot Creme Fraiche
• Topping Parmesan
• 4 Chicken Breasts
• 4 Bacon
• Topping Spinach
• Topping Peas

Instructions

1. Peel the potatoes and slice them thinly. Place in a pan of salted water, bring to the boil and cook for 5–8 minutes until just tender but still holding their shape. Drain well.
2. Meanwhile, finely slice the onions. Heat the olive oil in an ovenproof dish or deep pan, add the onions and cook over medium heat until soft. Pour in the chicken stock and cook for a few more minutes.
3. Preheat the grill. Layer the drained potatoes over the onions, seasoning with salt and black pepper. Spoon over the crème fraîche so the potatoes are coated but not swimming.
4. Sprinkle the Parmesan evenly over the top. Place under the grill and cook until golden and bubbling.
5. Cook the chicken breasts and bacon separately until fully done. Serve the gratin hot alongside the chicken, bacon, peas and spinach.

instructions_source: editorial-classic