Potato and chicken gratin: tastier than a regular casserole

Meat and potatoes are a great base for a delicious and satisfying casserole. But if you add a delicate cream sauce, you get a real gratin. The dish contains a lot of cheese, various herbs and spices.

The idea of making potato gratin was published on the Instagram page of food blogger Tati Chudnova (chudnova.food). It is especially tasty if you put onions in a single layer: the dish will be very juicy.

Ingredients:

• potatoes - 500 g
• onion - 1 pc.
• chicken fillet - 200 g
• mozzarella cheese - 180 g

For the bechamel sauce:

• butter - 30 g
• flour - 30 g
• milk - 300 ml
• salt - to taste
• nutmeg - 1/2 tsp.
• Provence herbs - 1/2 tsp.
• black pepper - to taste

Method of preparation:

1. Cut potatoes into thin slices. Boil them in boiling water for 5 minutes.

2. Cut the onion into half rings and the chicken into cubes.

3. Drain the potatoes.

4. For the sauce, melt butter in a heavy-bottomed saucepan, add flour and stir until smooth.

5. Next, heat 200 ml of milk and add it gradually to the butter and flour, stirring to avoid lumps. (At this point, you can turn off the heat to prevent the mass from burning).

6. Add spices to 100 ml of cold milk and stir.

7. Pour the milk and spices into the pan and stir over low heat until thickened.

8. Put a spoonful of the sauce, potatoes, more sauce, onions, and chicken, and cover with the remaining sauce.

9. Put it in the oven at 180° for 20 minutes.

10. Take out of the oven, sprinkle with grated cheese and put back in the oven until golden brown (10 minutes).

You can also find more recipes on OBOZREVATEL:

• Potato salad with aioli sauce
• Potato knishes
• Potato soup