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
- 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.
- 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.
- 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.
- Sprinkle the Parmesan evenly over the top. Place under the grill and cook until golden and bubbling.
- Cook the chicken breasts and bacon separately until fully done. Serve the gratin hot alongside the chicken, bacon, peas and spinach.
Tips
- Slice the potatoes very thinly and uniformly using a mandoline to ensure they cook through evenly.
- Toss the chicken pieces in seasoning and brown them slightly in a pan before layering with the potatoes.
- Cover the dish with foil for the first half of baking to soften the potatoes, then uncover to crisp the top.
Variations
- Leek and Garlic: Add sautéed leeks between the layers for a sweet, onion-like depth.
- Cheese Mix: Use a blend of Gruyère and Parmesan for a nutty, sharp finish.
Storage
Store in the fridge for up to 3 days. Reheat in the oven at 180°C to maintain the texture of the potatoes; the microwave can make it a bit mushy.
Serving Suggestions
- Serve as a hearty main course with a side of steamed green beans.
- Garnish with fresh thyme or chives before bringing it to the table.
Frequently Asked Questions
Which potatoes are best for gratin?
Starchy potatoes like Russets or Maris Pipers are best as they release starch that thickens the cream sauce.
Can I use chicken breast?
Yes, but thighs are less likely to dry out during the long baking time required for the potatoes.
Do I need to boil the potatoes first?
No, if sliced thinly enough, they will cook perfectly in the cream. However, par-boiling can speed up the process.
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instructions_source: editorial-classic