The Most Delicious Potato and Chicken Gratin

Ingredients

• 500 g Potatoes (slice thinly)
• 1 Onion (small, cut into half-rings)
• 200 g Chicken fillet (cut into cubes)
• 180 g Mozzarella (grated)
• 30 g Butter (for the béchamel sauce)
• 30 g Flour (for the béchamel sauce)
• 300 ml Milk (heat 200 ml; leave 100 ml cold)
• Salt (to taste)
• 0.5 tsp Nutmeg
• 0.5 tsp Herbes de Provence
• Black pepper (to taste)

Steps

1. 1

   Slice the potatoes thinly.

2. 2

   Boil the potatoes in boiling water for 5 minutes.

3. 3

   Cut the onion into half-rings and the chicken fillet into cubes.

4. 4

   Drain the potatoes.

5. 5

   Melt the butter in a heavy-bottomed saucepan.

6. 6

   Add the flour to the butter and stir until smooth.

7. 7

   Heat 200 ml of milk. Gradually pour it into the butter-and-flour mixture, stirring constantly to prevent lumps from forming. If necessary, turn off the heat at this point so the mixture does not burn.

8. 8

   Add the salt, nutmeg, Herbes de Provence, and black pepper to the remaining 100 ml of cold milk. Stir.

9. 9

   Pour the seasoned milk into the main mixture and stir over low heat until thickened.

10. 10

    Spread a spoonful of sauce over the bottom of a baking dish.

11. 11

    Add a layer of potatoes, then add more sauce.

12. 12

    Add the onion and diced chicken fillet.

13. 13

    Cover everything with the remaining sauce.

14. 14

    Bake at 180°C for 20 minutes.

15. 15

    Remove the dish from the oven and sprinkle the gratin with grated mozzarella.

16. 16

    Return the dish to the oven and bake for approximately 10 minutes, until a golden crust forms on top.

Notes

The source does not specify the amount of water needed to boil the potatoes. The second baking time is approximate—about 10 minutes, until golden brown.

Nutrition per serving

• main course
• gratin
• baked dish
• potatoes
• chicken
• béchamel sauce
• cheese crust
• French cuisine