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Chicken, Onion & Potato Gratin
A warm and comforting autumn meal - serve this with your favorite salad and a warm baguette.
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
3
lbs
red skinned potatoes
, sliced
2
lbs
1015 or Vidalia onions thinly sliced
2
tbs
butter
½
lb
Gruyere
, emmental, or Swiss cheese grated
1 ⅓
c
heavy cream
1 ½
lbs
cooked chicken
(boned and cut in smallish pieces). (I usually poach mine for this dish, so I can have the broth for soup)
Instructions
Preheat oven to 450F.
Add butter to a large frying pan.
Cook the onions in the butter, covered,over medium low heat until transparent.
Stir them often to keep them from sticking.
You don't want them to brown - just to release the sweetness. This will take about 15 minutes.
Meanwhile
simmer
the potatoes until tender. Drain (keep the potato water for breadmaking..it is wonderful!)
Mix the potatoes and the onions, and season to taste.
Arrange half in a layer in a buttered 13 x9 casserole.
Sprinkle with half the cheese, and then arrange the chicken over the cheese.
Place the rest of the potato onion mixture over the chicken.
Pour the
cream
over all and then sprinkle with the remaining cheese.
Bake uncovered at 400 for 30 minutes or until
cream
thickens.
Remove from oven and torch or broil until the top is golden and bubbly 2 or 3 minutes.