Recipe byThe ZestyPlate Kitchen
Thinly sliced potatoes baked over soft onions with crème fraîche and Parmesan, served with chicken, bacon, peas and spinach.
Soft slices of potato and sweet onion bake together under crème fraîche and a Parmesan crust until the top turns golden and bubbling. Add the chicken, crisp bacon and a handful of greens and you have a full dinner from one dish. It is honest, generous food, the sort everyone goes back to for seconds.
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Prep 20 min
Cook 30 min
Total 50 min
Medium
Scale:
- 800g Potatoes
- 3 Onions
- 2 tblsp Olive Oil
- 100ml Chicken Stock
- 1 pot Creme Fraiche
- Topping Parmesan
- 4 Chicken Breasts
- 4 Bacon
- Topping Spinach
- Topping Peas
Preparation
- Finely slice 800g potatoes and boil for about 5 to 8 minutes, until firm but not soft.
- Finely slice 3 onions and put them in an oven dish with 2 tbsp olive oil and 100ml chicken stock. Cook until soft, then drain the potatoes and tip them over the onions.
- Season well, then spoon over crème fraîche until everything is covered but not swimming, and grate Parmesan across the top.
- Slide under the grill until golden, then serve with the chicken and bacon, peas and spinach.
Tips from the ZestyPlate Kitchen
- Parboil the potatoes only until just firm, so they finish cooking evenly once layered into the gratin.
- Cut the slices thin and as even as you can manage, otherwise some will be soft while others stay underdone.
- Season between the layers rather than just on top, so the flavour runs all the way through.
- A few minutes under the grill at the end gives you that glossy, browned Parmesan finish.
Frequently Asked Questions
You can. Build it, cover and chill, then bake when you are ready. If it goes in straight from the fridge, allow a few extra minutes in the oven.
Maris Piper or another good all-rounder is ideal. It softens nicely without collapsing into mush.
Yes. Leave out the chicken and bacon and serve the gratin as a rich side, or as a main alongside extra greens and a salad.
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