CHICKEN POTATO GRATIN
Being big fans of chicken pot pie, our family loves the combination of shredded chicken breast and potatoes. Oftentimes, however, my pot pies are overstuffed with so much chicken and veggies that there's little room for potatoes too! So that we can have our chicken and eat our potatoes too, I decided to get creative with...
Provided by Cindy DeVore
Categories Chicken
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Boil chicken in a pot of water for 25 to 30 minutes until cooked through. Chicken will no longer be pink inside, and juices will run clear when done. Remove chicken from pot and place on cutting board until cool to touch.
- 2. In a hot skillet, cook the bacon until crisp. Remove from pan and drain on paper towel. Set skillet aside to reserve bacon grease. When bacon is cooled slightly, chop it into small bits. Set aside.
- 3. Add 1 tablespoon of butter to the bacon fat in the skillet and heat until melted. Add 1/2 of the garlic and all the chopped onion. Stir well to coat with butter and bacon grease, and cook on low until onions are soft (10 to 15 minutes). Season mixture with salt and pepper. Remove from heat and stir in about 3/4 of the chopped chives. (Keep the remaining chives to use as garnish later.)
- 4. When chicken has cooled enough to handle, slice into pieces and pull apart (shredding) by hand. Set aside.
- 5. In a large bowl, combine potatoes, heavy cream, 1/2 cup of parmesan, the cooked garlic, onion and chive mixture, and the remaining uncooked garlic. Season with salt and pepper, and stir ingredients to mix and coat the potatoes.
- 6. Begin placing potato slices into the dish by hand, overlapping them shingle-style against each other. (Reserve the cream left in the bowl.) When first potato layer is in place, sprinkle with 1/4 cup of parmesan, then place the shredded chicken over the potatoes to form the next layer.
- 7. Sprinkle the cooked bacon bits evenly over the shredded chicken, and layer 1/2 cup of Gruyere cheese over the chicken and bacon.
- 8. Repeat the next layer with potato slices, continuing to overlap them against each other shingle-style. Sprinkle potatoes with remaining 1/4 cup of parmesan. Continue to layer all remaining potatoes and sprinkle with Gruyere cheese. Top the final layer with any remaining Gruyere.
- 9. From the bowl, pour the cream and its ingredients over all ingredients in the baking dish, making sure to coat all layers evenly. Cover dish with foil, and bake for 1 hour. Remove foil and bake an additional 30 minutes until golden brown. Let stand for 10 minutes before serving. Garnish with remaining chopped chives.
CHEF JOHN'S TRUFFLED POTATO GRATIN
I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
- Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.
- Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.
Nutrition Facts : Calories 640.6 calories, Carbohydrate 47.6 g, Cholesterol 152.1 mg, Fat 44.8 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 26.6 g, Sodium 413.9 mg, Sugar 3.1 g
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
POTATO GRATIN WITH TRUFFLE OIL
The truffle oil brings potatoes to a new height! (Roughly 6'4"...) See three notes at end of directions for extra info.
Provided by Sandi From CA
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred Fontina cheese using a hand grater.
- Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème fraiche. Make a second layer in the same way using the remaining ingredients.
- Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top.
- NOTE: If you can't find crème fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
- NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
- NOTE: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.
Nutrition Facts : Calories 412.4, Fat 25.5, SaturatedFat 15.8, Cholesterol 94, Sodium 250.6, Carbohydrate 36, Fiber 3.1, Sugar 2, Protein 11.4
TRUFFLED POTATO GRATIN
Categories Mushroom Potato Side Bake Christmas Casserole/Gratin Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.
- Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.
More about "truffle chicken potato gratin recipes"
CREAMY CHICKEN AND POTATO GRATIN BAKE | 12 TOMATOES
From 12tomatoes.com
5/5 (2)Total Time 1 hr 20 minsServings 4-6
- Arrange sliced potatoes in the bottom of baking dish. Potatoes should be very thin, about 1/8-inch. Season liberally with salt and pepper.
- Arrange chicken tenders over the top of the potatoes and top with sliced onions. Season liberally with salt and pepper.
- In a large saucepan, combine half-and-half, bay leaf, nutmeg, thyme, and garlic over medium heat. Bring to a simmer and reduce heat to medium-low. Let simmer for 15 minutes.
POTATO GRATIN RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
TRUFFLE POTATO GRATIN | WILLIAMS SONOMA
From williams-sonoma.com
TRUFFLE CHICKEN & POTATO GRATIN – RECIPE OVEN
From recipeoven.com
TRUFFLE CHICKEN RECIPE & SAGE POTATOES • CIAO FLORENTINA
From ciaoflorentina.com
TRUFFLED POTATO GRATIN | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
TRUFFLE CHICKEN & POTATO GRATIN RECIPE ON EKNAZAR
From eknazar.com
POTATO GRATIN: ADD A LITTLE TRUFFLE OIL FOR A FLAVOUR HIT
From lifehacker.com.au
TRUFFLED POTATO GRATIN - BOSSKITCHEN
From bosskitchen.com
TRUFFLE POTATO GRATIN RECIPE | WESTON TABLE
From westontable.com
TRUFFLED POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
TRUFFLE CHICKEN & POTATO GRATIN - SMALL BUDGETS, BIG …
From youtube.com
GRATIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TRUFFLE CHICKEN & POTATO GRATIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CELERY ROOT, POTATO AND WHITE TRUFFLE OIL GRATIN - FOOD NETWORK …
From foodnetwork.ca
POTATO TRUFFLE GRATIN | THE BEST POTATO GRATIN RECIPE | WALTER TRUPP
From youtube.com
TRUFFLE CHICKEN AND POTATO GRATIN | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love