Potato Gratin with Chicken and Bacon
A quick and comforting potato gratin that comes together with minimal fuss โ creamy, golden, and deeply satisfying. Served alongside pan-fried chicken breasts, crispy bacon, and greens for a complete, balanced meal.
Ingredients
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Chicken Breastsโ 800 g 4ยฝ pcs
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Potatoesโ 800 g ๐ฅ 5โ pcs
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Olive Oilโ 30 g ๐ง 32.6 ml ๐ฅ 2ยผ tbsp
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Baconโ 60 g ๐ฅ 4 pcs
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Onionsโ 450 g ๐ง 3 pcs
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Parmesanโ 40 g ๐ง 40 ml ๐ฅ 2โ tbsp
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Peasโ 150 g None
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Spinachโ 200 g 20 pcs
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Chicken Stockโ 101 g ๐ง 100 ml ๐ฅ 6ยพ tbsp
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Creme Fraicheโ 15 g ๐ง 15 ml ๐ฅ 1 tbsp
Total nutrition
3001 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Finely slice 800 g of potatoes and boil them in a pan of salted water for 5โ8 minutes until just firm but not soft, then drain and set aside.
- Meanwhile, finely slice 3 onions and place them in an ovenproof dish with 2 tablespoons of olive oil and 100 ml of chicken stock. Cook over a medium heat until the onions are soft and translucent.
- Add the drained potato slices on top of the onions and season well with salt and pepper. Spoon over crรจme fraรฎche until everything is evenly coated but not swimming in sauce โ use full-fat for the richest result, or low-fat for a lighter version. Grate a generous layer of Parmesan over the top.
- Place the dish under a hot grill and cook until the surface is golden and bubbling.
- Serve the gratin alongside cooked chicken breasts and bacon, with steamed peas and wilted spinach on the side.
Source:
TheMealDB
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