A quick potato gratin with chicken — thinly sliced potatoes baked over soft onions with creamy crème fraîche and Parmesan, served with chicken, bacon, peas and spinach. Easy comfort.
- 800g Potatoes
- 3 Onions
- 2 tblsp Olive Oil
- 100ml Chicken Stock
- 1 pot Creme Fraiche
- Topping Parmesan
- 4 Chicken Breasts
- 4 Bacon
- Topping Spinach
- Topping Peas
Video
Preparation
- Finely slice 800g potatoes and boil in a pan for about 5–8 minutes until firmish, not soft.
- Finely slice 3 onions and place in an oven dish with 2 tbsp olive oil and 100ml chicken stock. Cook until the onions are soft, then drain the potatoes and pour them onto the onions.
- Season and spoon over crème fraîche until all is covered but not swimming, then grate Parmesan over the top.
- Finish under the grill until nicely golden, and serve with chicken and bacon, peas and spinach.
