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Creamy chicken gratin recipe

Creamy chicken gratin recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Chicken, seared then baked under a rich cheese and cream sauce with tomato, stays very moist and tender.

11 people made this

IngredientsServes: 2

  • 2 chicken breast fillets
  • 1 knob butter
  • salt and ground black pepper
  • 1 shallot, minced
  • 1 teaspoon plain flour
  • 150ml crème fraîche
  • 4 tinned plum tomatoes, drained and chopped
  • 200g Comté cheese, grated
  • 1 teaspoon Dijon mustard

MethodPrep:25min ›Cook:40min ›Ready in:1hr5min

  1. Score the chicken breast fillets deeply with a sharp knife. Heat a frying pan with the butter over medium high heat. Cook the fillets, scored side first, just until lightly browned. Season with salt and pepper, and place them in a baking dish.
  2. Cook and stir the shallots in the nonstick frying pan until golden.
  3. Stir in the flour to coat the shallots.
  4. Stir in half of the crème fraîche, and cook until slightly thickened, about 1 minute.
  5. Stir in the tomatoes, grated Comté cheese, the remaining crème fraîche and the Dijon mustard. Season with salt and pepper.
  6. Spread the cheese mixture over the chicken breast fillets in the baking dish.
  7. Bake in the preheated oven until the chicken is no longer pink at the centre, and the gratin coating is deeply golden, about 30 minutes.

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Creamy Parmesan Brussel Sprouts Gratin with Bacon

Creamy Parmesan Brussel Sprouts Gratin with Bacon is cheesy, savory and perfect for your holiday meals. Tender crisp brussels sprouts are smothered in a creamy sauce and topped with cheese and crunchy bacon. It’s sure to be a crowd pleaser.

This splendid side dish will be a crowning fare along with Easy Green Bean Bundles, Jiffy Corn Casserole and The Best Sweet Potato Casserole.


Recipe Summary

  • 2 medium russet potatoes, peeled and quartered
  • 2 (6 ounce) fillets cod
  • 2 pinches cayenne pepper, divided, or to taste
  • salt to taste
  • 7 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped shallot
  • 1 cup heavy cream
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.

While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.

Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.

Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.

Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.

Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce turn and cook for 1 minute more.

Pour in lemon juice and turn off the heat stir for about 30 seconds.

Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.

Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.

Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.

Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.


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Creamy celery gratin

Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.

Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.

Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.

RECIPE TIPS
GET AHEAD

You can cook the celery and nutty crumbs a day ahead, then carry on from step 3 on the day.


Recipe Summary

  • 3 pounds salsify
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 quart half-and-half
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • 1/4 pound Monterey Jack cheese, shredded (1 cup)
  • 1/4 pound Gruyère cheese, shredded (1 cup)

Fill a large bowl with water. Peel the salsify and trim the ends. Transfer the salsify to the water as you peel it. Using a mandoline or the slicing blade in a food processor, slice the salsify 1/4 inch thick. Return the salsify to the water to keep it white.

In a large soup pot, melt the butter. Add the flour and cook over moderate heat for 2 minutes, whisking constantly. Add the half-and-half and bring to a boil, whisking constantly. Cook, whisking, for about 3 minutes, or until the half-and-half is slightly thickened. Season with salt, pepper and nutmeg. Drain the salsify and pat it completely dry. Add the salsify to the pot and cook over moderate heat, stirring occasionally, until tender, 25 to 30 minutes.

Preheat the oven to 400° and position a rack in the upper third. Pour the salsify mixture into a 9-by-13-inch baking dish and sprinkle with the cheeses. Bake for about 20 minutes, until the cheese is melted and the gratin is bubbling. Preheat the broiler and broil the gratin for about 5 minutes, or just until the cheese is golden and crusty. Let the gratin stand for 10 minutes before serving.


Ratings & Reviews

Easy and Delicious

I've been staring at those two cans of Cream of Asparagus soup in my pantry for the longest time and didn't even remember why I bought them. I Googled "what can i make with Cream of Asparagus" and got this recipe. Kroger's asparagus sale priced at !.99 per pound sealed the deal. There are five of us so I doubled the recipe. Delicious! Used a big can of cooked, cubed chicken I got from Sam's and browned it. We prefer the sharp cheddar cheese, so that's my only real sub. No left overs.

Made some changes-creamy and delicious!!

Used a box of rotini pasta, chicken that I pulled off of a store-bought rotisserie chicken and blanched chopped fresh asparagus. For the sauce, I was a little taken back with the slimy pieces of aspar agus in the soup so I placed it, 1 cup of milk and the juices from the rotisserie chicken into my blender. I doubled the onion, the pepper and added some cayenne pepper to spice it up. I had some pre-shredded Kraft Italian cheese blend already and then added some grated Tillamook extra sharp aged cheddar cheese to it. I doubled the cheese because I had increased the amount of sauce. Turned out extremely well!! Served with a fresh salad and voila'….easy weeknight dinner that my children loved.


Ingredients

    • 3 lb. skin-on, bone-in chicken thighs and drumsticks
    • 7½ tsp. kosher salt, divided
    • 1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
    • 8 oz. small or medium shallots, halved through root ends
    • 5 Tbsp. unsalted butter, divided
    • ¾ cup heavy cream
    • 2 garlic cloves, finely grated
    • ½ tsp. freshly ground black pepper
    • ¼ tsp. freshly grated or ground nutmeg
    • 8 sprigs thyme
    • 8 sage leaves
    • 3½ oz. country-style bread, preferably day-old, torn into large pieces
    • 1 lemon, cut into wedges (optional)

Recipe: Potatoes au Gratin Delicious

Potatoes au Gratin – These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and. TESTED & PERFECTED RECIPE – Potatoes Au Gratin is the ultimate comfort food with sliced potatoes, heavy cream & grated cheese. Cilantro is very popular is Asian and Latin cooking. Its raw leaves are used to add a fresh, bright flavor to cooked dishes, while it’s roots are used for making Thai curry pastes.

This easy Potatoes Au Gratin recipe is made with thinly sliced potatoes, a creamy cheese sauce, and topped with sharp cheddar cheese. Potatoes au gratin is layers of thinly sliced spuds together with a creamy sauce and melted cheese. Cheesy potatoes au gratin is a classic side dish that's easy to prepare and is always a crowd-pleaser. Perfect Potatoes au Gratin recipe and technique is just a culmination of the little methods I have discovered in the last 5 years. Potatoes au Gratin happens to be a weekend cooking task, which can be to express you will need a number of hours to accomplish it, but after you have got the method down you are able to fry multiple set at any given time for family picnics or simply to own cold locations to consume from the ice box on a whim.

In this tutorial, I am planning to coach you on how to make Potatoes au Gratin At home with simple ingredients, exactly like Chinese restaurants. My Potatoes au Gratin recipe is the better on earth!

I will even teach you how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the whole family!

I attempted applying somewhat less water than usual, that has been proposed elsewhere. It served a little occasionally, but different occasions, I’d to include more and more water as the quinoa was cooking. Then, the dried quinoa absorbed way an excessive amount of the dressing I included later.

How to cook Potatoes au Gratin?

Whether you reside all on your own or are an active parent, locating the full time and energy to get ready home-cooked foods may seem like a overwhelming task. At the end of a hectic time, eating at restaurants or buying in might experience like the fastest, easiest option. But comfort and processed food can have a significant toll in your mood and health.

Restaurants usually offer more food than you must eat. Many eateries offer portions that are two to three occasions greater compared to the advised dietary guidelines. This encourages you to consume a lot more than you would in the home, adversely affecting your waistline, blood stress, and threat of diabetes.

Once you ready your own dishes, you’ve more control over the ingredients. By preparing yourself, you are able to make sure that you and your family eat new, wholesome meals. This can help you to appear and feel healthy, increase your energy, stabilize your weight and mood, and enhance your sleep and resilience to stress.

You can cook Potatoes au Gratin using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Potatoes au Gratin:

  1. It’s 2 kg of Potatoes.
  2. Prepare 2 cup of heavy cream.
  3. It’s 1 1/2 cup of grated cheese of your choice..
  4. It’s dash of chopped parsley.
  5. Prepare 2 tbsp of butter.
  6. You need 1 clove of garlic.
  7. It’s 2 tbsp of cream cheese.

Potatoes Au Gratin are a dinnertime staple around here! Tender potato and onion slices smothered in a quick cheesy sauce and baked until golden. This is one of our favorite easy side dish recipes. The main difference between scalloped potatoes and au gratin potatoes is the cheese.

Potatoes au Gratin step by step:

  1. Preheat oven to 250-300 degrees celcius (or mark 6)..
  2. Peel potatoes, wash and drain well..
  3. Slice the potatoes as finely as possible or use a slicer to make things easier..
  4. Rub the garlic around a baking dish or skillet. Grease the dish with butter. I also greased it with cream cheese..
  5. Start laying the sliced potatoes in the dish separating them only slightly, keeping them compact. Add salt, pepper, parsley. Add a layer of cream. Spread the cream on the potatoes. Add some grated cheese..
  6. Repeat step 5 for as many layers as you have potatoes. You might need to add cream or cheese..
  7. On the final layer top with some parsley and a lot of cheese and bake for 45-60minutes..

Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes. Au gratin potatoes are one of the greatest casseroles of all time. Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a hot oven until bubbly and crisp. This potato gratin recipe is the perfect side dish for any type of meal, whether its weeknight dinners or holiday meals! Calling all potato au gratin fans!!

It’s cheaper to eat fast food than Potatoes au Gratin

In the beginning view, it could appear that consuming at a fast food cafe is less expensive than making a home-cooked meal. But that is seldom the case. A examine from the University of Washington College of Public Wellness exposed that folks who cook at home generally have healthiest over all food diets without larger food expenses. Yet another examine found that repeated home chefs spent about $60 each month less on food than those who ate out more often.

I don’t learn how to prepare Potatoes au Gratin

  • If you’re intimidated by the prospect of organizing a home-cooked dinner, it’s important to remember that preparing is not an precise science.
  • It’s often completely OK to miss a component or substitute something for another Potatoes au Gratin.
  • Search online or purchase a simple cookbook for simple formula ideas.
  • As with any such thing, the more you cook, the better you’ll become. Even when you are a whole amateur in the kitchen, you’ll soon master some fast, balanced meals.

What recipes must I use for Potatoes au Gratin?

Neutral oils like canola, plant and peanut oil have higher smoking points, creating them well suited for frying chicken. Learn more about choosing the right oil for frying.

What should and mustn’t be achieved when cooking Potatoes au Gratin

  • Make sure everything is frozen in a sealable jar or bag.
  • Beef in particular must be effectively wrapped.
  • Toast bread straight from fridge, anti-waste campaign urges.
  • Remember that any such thing that’s a high water material, like lettuce, will not be the exact same after being freezing and then defrosted.
  • Attempt to freeze every thing when at their freshest. Defrost beef thoroughly before cooking, but other things such as for example bread for toasting could be prepared right from the freezer.
  • Never refreeze organic meat that’s been frozen and then thawed – you can, but, freeze prepared beef which was frozen when raw.
  • Make sure the fridge isn’t stuffed therefore full that air can’t circulate.

Strategies for starting!

Start with new, balanced ingredients. Cooking sweet snacks such as brownies, cakes, and biscuits won’t support your health or your waistline. Similarly, putting too much sugar or salt can change a healthy home-cooked food in to an detrimental one. To make sure your meals are great for you in addition to being tasty, focus on balanced components and quality with spices rather than sugar or salt.

Inventory on staples. Elements such as rice, dinner, coconut oil, herbs, flour, and inventory cubes are staples you’ll probably use regularly. Maintaining cans of tuna, beans, tomatoes and bags of frozen vegetables on hand may be useful in rustling up rapid dishes when you’re forced for time.

Give yourself some leeway. It’s ok to burn off the rice or over-cook the veggies. After a few attempts it are certain to get easier, faster, and tastier!


Are Brussel sprouts good for you?

Let’s talk about one more reason to love this creamy Brussels sprouts recipe – they are MEGA good for you! In a nutshell, Brussels sprouts are a nutrient-dense super food that your body and mind love. Brussels sprouts are low in calories but high in fiber and many nutrients, such as vitamin K and vitamin C.

Here’s a brief breakdown of Brussels Sprouts nutrition:

  • Brussels Sprouts CARBS: 8 grams carbs in one cup Brussels sprouts.
  • Brussels Sprouts CALORIES: 38 grams in one cup Brussels sprouts.

BRUSSELS SPROUTS NUTRIENTS (per 1 cup):

  • Vitamin K: 260% of the RDI
  • Vitamin C: 160% of the RDI
  • Vitamin A: 25% of the RDI
  • Folate: 25% of the RDI
  • Manganese: 18% of the RDI

In addition to the nutrients above, Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.

All of these nutrients in Brussels Sprouts help your body in many ways. For example, vitamin C is an anti-inflammatory that can boost immune health and reduce the risk of heart disease and cancer. The compound glucosinolates, is beneficial in protecting against several chronic diseases, including cancer, heart disease and diabetes.

In short, the benefits of Brussels Sprouts:

  • aids in tissue repair
  • boost the immune system
  • promote bone health
  • promote blood clotting
  • support regularity and gut health
  • may reduce cancer growth
  • help decrease inflammation
  • promote heart health
  • helps iron absorption
  • promotes collagen production

So, in addition to how yummy these Creamy Brussels Sprouts are, now you have dozens of reasons to eat Brussels sprouts, no just for holidays, but year round!