Chicken and Potato Gratin
Ingredients
Main ingredients
chicken breast
400 g
potato (fried)
500 g
garlic
3 cloves
onion
1 piece
tomato
2 piece
tomato sauce
200 ml
salt
1 tsp
black pepper
0.5 tsp
paprika
1 tsp
thyme
1 tsp
parsley
2 tbsp
mozzarella
150 g
Béchamel sauce
butter
50 g
flour
50 g
milk
600 ml
nutmeg
0.25 tsp
salt
0.5 tsp
black pepper
0.25 tsp
Instructions
Prepare ingredients
Wash and slice the potatoes, dice the onion and tomatoes, mince the garlic, and cut the chicken breast into small pieces.
Fry the chicken and vegetables
Heat oil in a pan, add chicken pieces and cook until golden. Add onion, garlic, and tomatoes, then stir in tomato sauce and spices.
Make the béchamel sauce
Melt butter in a saucepan, whisk in flour, then gradually add milk while stirring until thickened. Season with nutmeg, salt and pepper.
Assemble the gratin
Layer fried potatoes and chicken mixture in a baking dish. Pour béchamel sauce over, sprinkle with mozzarella cheese.
Bake the gratin
Bake in preheated oven at 180°C for 20-25 minutes until the top is golden and bubbling.
Garnish and serve
Let rest 5 minutes, then garnish with parsley and crushed chips if desired. Serve hot.
Original recipe
Storage
Store in airtight container. Reheat only until hot to avoid drying out.
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