Chicken Potato Gratin with Tomato Sauce
Equipment
Ingredients
Main Ingredients
Russet potato (peeled, sliced)
800 g
Panko breaded chicken breasts (cubed)
500 g
Tomato sauce
400 ml
Garlic (minced)
4 cloves
Green onion (sliced)
3 stalks
Olive oil
45 ml
Instructions
Prepare potatoes
Peel and thinly slice potatoes (3mm thick). Place in cold water to prevent browning.
Prepare chicken
Cube chicken breasts into 2cm pieces.
Make tomato sauce base
Heat 30ml oil in pan, add minced garlic and cook 1 minute until fragrant.
Cook chicken in sauce
Add chicken to pan and cook 6 minutes until lightly browned. Pour tomato sauce, season with salt and pepper, simmer 8 minutes.
Preheat oven
Preheat oven to 180°C.
Layer potatoes and chicken
Grease baking dish. Layer half the potatoes, then half the chicken-tomato mixture. Repeat layers.
Bake the gratin
Cover with foil and bake 40 minutes. Remove foil and bake additional 15 minutes until top is golden.
Rest and garnish
Remove from oven, rest 10 minutes. Garnish with sliced green onions before serving.
Storage
Can be assembled a day ahead and baked when needed. Freezes well before baking.
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