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Potato gratin with chicken, the taste is simply gigantic
Ingredients
800 g small potatoes
800 g chicken fillets
2 tablespoons oil
Salt and pepper
500 ml of cream
2 sachets of ready-to-use mix for chicken with onion and cream
1/4 liter chicken broth, (instant)
1 clove/clove of garlic
grease, for the mold
250 g mozzarella
Preparation
1. First, wash the potatoes and boil them in water for about 20 minutes. Then soak the potatoes, peel them and let them cool. Wash the meat, dry it and cut it into cubes. Now fry in hot oil on all sides for approx. 5 min., season with salt and pepper.
2. Next, mix the cream, broth and contents of the bag, pour over the meat. Peel the garlic, cut it in half. Rub a large baking dish with garlic and grease it. Drain the mozzarella.
3. Now cut the potatoes into slices and place them on the edge of the pan like tiles. Pour the meat and sauce in the middle. Cut the mozzarella into slices and place on top. Bake the casserole in a preheated oven (electric oven: 200C° / convection: 175 °C) for approx. 20 min.
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