Creamy Chicken and Potato Gratin
A rich and flavorful French-inspired dish featuring tender chicken and potatoes in a creamy sauce.
Ingredients
- ●1 1/2 pounds chicken breastsboneless and skinless
- ●2 large potatoes, thinly slicedabout 1/2 inch thick
- ●2 tablespoons unsalted buttersoftened
- ●2 tablespoons all-purpose flour
- ●1 cup gratin cheesea mix of gruyère and parmesan
- ●1/2 cup heavy cream
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Season the chicken breasts with salt and pepper.
- 3
Heat a large skillet over medium-high heat. Add the butter and cook the chicken until browned on both sides and cooked through, about 5-6 minutes per side.
- 4
Transfer the chicken to a plate and set aside.
- 5
In the same skillet, add the sliced potatoes and cook until they start to soften, about 2-3 minutes.
- 6
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk to make a roux, cooking for 1-2 minutes.
- 7
Slowly pour in the heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- 8
Remove the skillet from the heat and stir in the grated cheese until melted and smooth.
- 9
Transfer the cooked potatoes to a 9x13 inch baking dish. Top with the chicken and pour the cream sauce over the top.
- 10
Cover the dish with aluminum foil and bake for 20 minutes.
- 11
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the sauce is bubbly.
- 12
Serve hot and enjoy!