Potato gratin with chicken and mushrooms
2 servings
50 minutes
Potato gratin with chicken and mushrooms is a tender, aromatic dish that combines a crispy golden crust with the softness of baked potatoes. The origins of gratin trace back to French cuisine, where similar potato casseroles with cheese became classics. In this version, chicken breast adds richness to the dish, mushrooms add depth of flavor, and curry in milk gives it a spiciness and mild heat. The casserole is hearty and perfect for cozy home dinners. When served, fresh herbs can be added to enhance the creamy mushroom flavor. This dish is easy to prepare, and its harmonious combination of ingredients makes it a favorite among many European cuisine enthusiasts.
1
Fry the mushrooms.
- Button mushrooms: 10 pieces
2
Cut raw chicken breast into pieces and potatoes into slices.
- Chicken breast: 2 pieces
- Potato: 4 pieces
3
Place chicken and potatoes in a circle in a greased pan.
- Chicken breast: 2 pieces
- Potato: 4 pieces
4
Top with sautéed mushrooms and onion rings. Season with salt and pepper.
- Button mushrooms: 10 pieces
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Dissolve curry in milk and pour into a mold. Sprinkle with grated cheese.
- Milk: 0.5 glass
- Curry powder: to taste
- Cheese: 100 g
6
Bake for about 40 minutes at 180 degrees. Can be sprinkled with herbs.
- Salt: to taste
