Potato Gratin with Chicken

What you need

Ingredients

Measured for 8 servings.

• 800 gPotatoes
• 3 pcs (approx. 360 g)Onions
• 30 mlOlive Oil
• 100 mlChicken Stock
• 200 gCreme Fraiche
• 20 gParmesan
• 4 pcs (approx. 720 g)Chicken Breasts
• 4 pcs (approx. 112 g)Bacon
• 10 gSpinach
• 20 gPeas

Make it

Method

1. 01

   Heat the oven grill to medium-high. Thinly slice 800 g potatoes and simmer them in water for about 5–8 minutes until just beginning to soften; drain. Slice the three onions (360 g) and soften in the measured 30 ml olive oil with 100 ml chicken stock until most liquid has reduced.

2. 02

   Layer the drained potatoes over the onions in a shallow ovenproof dish. Spread 200 g crème fraîche in a thin layer over the top and grate over 20 g Parmesan. Grill for about 5–8 minutes, watching closely, until golden and bubbling rather than leaving the potatoes under the grill unattended.

3. 03

   While the gratin colours, cook four chicken breasts (720 g total) in a separate nonstick pan, turning until each thickest part reaches at least 74°C. In another pan, crisp the four bacon slices (112 g). Briefly warm 20 g peas and wilt 10 g spinach; do not put these tender greens under the grill.

4. 04

   Rest the chicken 3–5 minutes, slice it and divide the gratin, chicken, bacon, peas and spinach evenly among eight smaller servings. Refrigerate leftovers promptly.