Is this a light chicken dish? No.
Is it rustic, creamy, indulgent, and sure to please your pickiest family member? Why yes.
You are able to call it a gratin, a dauphinoise, a casserole, or whatever you’d like, we just know it’s darn mouth watering. Chicken, thinly chopped up potatoes, and onions are blanketed in a creamy sauce that’s absolutely amazing. It’s a bit addictive; it’s a dish that means it is virtually impossible to avoid following the first portion. (But there are worse problems to have.)
As the cream simmers it absorbs the fact of the garlic clove and the herbs and spices so a mellow current of these tastes run throughout the dish. The poultry and potatoes are permeated with this nice herb taste and the perfect mellow aroma of garlic as it bakes. It’s wealthy but comforting.
Much like scalloped potatoes or any potato gratin, you want to ensure your potatoes are thinly sliced so they turn out sensitive. Also, you’ll want to cut the onions very thinly as well so they don’t overpower the dish. If you don’t have poultry tenders, you can either pound some chicken breasts until they’re thin, or just slice them up. It’s nice how this bake has protein and a starch all in one. Throw together a side salad and you’ve got a full meal!
Chicken Potato Gratin
1 hour 20 minutes to prepare serves 4-6
- 2 lbs chicken tenders
- 1 lb waxy potatoes, peeled and thinly sliced
- 1 small white onion, thinly sliced
- 3 cups half-and-half
- 2 cups Gruyere or Swiss cheese, grated
- 2 tablespoons unsalted butter, for greasing dish
- 2 cloves garlic, whole
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground nutmeg
- Kosher salt and freshly ground pepper
- Preheat oven to 400°F and rub the inside of a 9×12-inch baking dish with butter.
- Arrange sliced potatoes in the bottom of baking dish. Potatoes should be very thin, about 1/8-inch. Season liberally with salt and pepper.
- Arrange chicken tenders over the top of the potatoes and top with sliced onions. Season liberally with salt and pepper.
- In a huge saucepan, incorporate half-and-half, bay leaf, nutmeg, thyme, and garlic over medium heat. Bring to a simmer and reduce temperature to medium-low. Let simmer for quarter-hour.
- Pour half-and-half blend over elements in the cooking dish and take away the bay leaves and garlic clove cloves which should now be resting at the top.
- Sprinkle cheese outrageous and place in range, uncovered. Bake until potatoes are sensitive, chicken is prepared through, and parmesan cheese is golden brownish, about one hour.
- Let rest 5-10 minutes before offering. Enjoy!