Tasty cream au gratin potatoes

Cream au gratin potatoes with fried chicken are served here. Chicken can be replaced with turkey breast, fillet from game, beef, pork, duck or fried fish. Choose what you like best.

For 4 people you need 800 g chicken fillet with skin without bones. If you choose chicken breast with wing bones, calculate approx. 230 g per person. Turkey breast with legs approx. 250 g per person.

Place the chicken breast / meat to temper on the kitchen counter while the potatoes are cooking.

A good tip, read through the whole recipe before you start.

Creamed potatoes

  • 1 kg boiled potatoes
  • 4 dl cream
  • 2 dl milk
  • 1-2 cloves garlic
  • Salt, pepper
  • 100–150 g finely grated white cheese, preferably a tasty solid Norwegian yellow cheese

This is what you do:

Preheat the oven to 180 degrees.

Peel a squash, grate it and slice it thinly. Boil milk and cream in a large saucepan (preferably with a coating). Add the potato slices, finely chopped garlic salt and pepper (NB! Not much salt, there is salt in the cheese). Bring to the boil and lower the temperature. Stir lightly or shake the saucepan so that the potatoes do not stick to the bottom of the saucepan. Let simmer until the potatoes begin to soften but not soften. Stir in half of the grated cheese and pour the potatoes and cream mixture into a casserole dish. Spread over the rest of the cheese.

Put the form in a hot oven at 180 degrees and bake for 20-30 minutes, until the potatoes are tender / soft and the cheese is golden. Put the au gratin potatoes in a warm place while the chicken breast is being cooked.

Fried chicken breast

Preheat oven to 180 degrees.

Place the chicken breasts in a fireproof dish / form. Brush with a little oil or butter. Sprinkle with salt, pepper, herbal spices, possibly a little smoked paprika powder and add a few sprigs of fresh herbs, such as thyme, oregano or rosemary. If necessary, insert a cooking thermometer.

Put the dish with chicken in a hot oven and cook for 20-30 minutes, depending on the thickness of the chicken breasts. If necessary, insert a sharp knife at the wing bone, check that the force that seeps out is clear and the meat color inside at the wing bone has changed color to fried. Core temperature 68 to a maximum of 70 degrees.

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