AU GRATIN CHICKEN AND POTATO BAKE
Make and share this Au Gratin Chicken and Potato Bake recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
- Pour potatoes and sauce mix into large rectangular baking pan.
- Stir in water, milk and mustard.
- Mix in onion and vegetables.
- Top with chicken pieces.
- Roast, uncovered, 45 to 55 minutes.
- Sprinkle with breadcrumbs and cheese.
- Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.
Nutrition Facts : Calories 831.7, Fat 38.5, SaturatedFat 11.9, Cholesterol 228.2, Sodium 1132, Carbohydrate 45.6, Fiber 5, Sugar 0.7, Protein 77.5
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
CHICKEN POTATO GRATIN
Being big fans of chicken pot pie, our family loves the combination of shredded chicken breast and potatoes. Oftentimes, however, my pot pies are overstuffed with so much chicken and veggies that there's little room for potatoes too! So that we can have our chicken and eat our potatoes too, I decided to get creative with...
Provided by Cindy DeVore
Categories Chicken
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Boil chicken in a pot of water for 25 to 30 minutes until cooked through. Chicken will no longer be pink inside, and juices will run clear when done. Remove chicken from pot and place on cutting board until cool to touch.
- 2. In a hot skillet, cook the bacon until crisp. Remove from pan and drain on paper towel. Set skillet aside to reserve bacon grease. When bacon is cooled slightly, chop it into small bits. Set aside.
- 3. Add 1 tablespoon of butter to the bacon fat in the skillet and heat until melted. Add 1/2 of the garlic and all the chopped onion. Stir well to coat with butter and bacon grease, and cook on low until onions are soft (10 to 15 minutes). Season mixture with salt and pepper. Remove from heat and stir in about 3/4 of the chopped chives. (Keep the remaining chives to use as garnish later.)
- 4. When chicken has cooled enough to handle, slice into pieces and pull apart (shredding) by hand. Set aside.
- 5. In a large bowl, combine potatoes, heavy cream, 1/2 cup of parmesan, the cooked garlic, onion and chive mixture, and the remaining uncooked garlic. Season with salt and pepper, and stir ingredients to mix and coat the potatoes.
- 6. Begin placing potato slices into the dish by hand, overlapping them shingle-style against each other. (Reserve the cream left in the bowl.) When first potato layer is in place, sprinkle with 1/4 cup of parmesan, then place the shredded chicken over the potatoes to form the next layer.
- 7. Sprinkle the cooked bacon bits evenly over the shredded chicken, and layer 1/2 cup of Gruyere cheese over the chicken and bacon.
- 8. Repeat the next layer with potato slices, continuing to overlap them against each other shingle-style. Sprinkle potatoes with remaining 1/4 cup of parmesan. Continue to layer all remaining potatoes and sprinkle with Gruyere cheese. Top the final layer with any remaining Gruyere.
- 9. From the bowl, pour the cream and its ingredients over all ingredients in the baking dish, making sure to coat all layers evenly. Cover dish with foil, and bake for 1 hour. Remove foil and bake an additional 30 minutes until golden brown. Let stand for 10 minutes before serving. Garnish with remaining chopped chives.
CHICKEN & POTATOES AU GRATIN/JEN RECIPE - (4.5/5)
Provided by vickysue_4
Number Of Ingredients 12
Steps:
- Directions: Place bacon slices on a foil lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set bacon aside for later. While the baking is cooking, brown the chicken breasts. In a large skillet or electric fry pan, melt 1 stick of margarine. (I use margarine, because butter burns too quickly) Place 1 cup of flour into a baggie and season it with salt & pepper. About 1/2 tsp of each will do. Shake each piece of chicken in the seasoned flour until it's well coated. Place chicken pieces in skillet and brown until golden on each side. Place browned chicken in a 9×13 " glass baking pan. Cut your potatoes into thin french fry strips, and lay the fries around the chicken (Arctic circle type of thin!) Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more. Crumble bacon over the top. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn't boil over into your oven! Cook at 400 degrees for about 1 hour, or until potatoes are tender. Place your oven rack in the middle of the oven to begin with. For crispy potatoes: During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy. EAT! Serve with a nice green salad and warm rolls.
CHICKEN AU GRATIN
This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees.
- Set oven rack to center position.
- Butter a baking dish (large enough to hold casserole).
- For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
- Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
- Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
- Blend in grated cheese and green onions, stir until blended.
- Set sauce aside.
- In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
- Top with carrots and green beans.
- Cover with half of potato slices.
- Then pour half of the remaining cheese sauce over the carrots and beans.
- Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
- Sprinkle top with grated cheddar cheese.
- Bake in the center of oven for 40-45 mins.
CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN
Steps:
- Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
- Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
- Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
- When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
- Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
- Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.
POTATOES AU GRATIN
Provided by Aaron McCargo Jr.
Categories side-dish
Time 1h25m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
- In a bowl, combine butter, panko and smoky paprika. Stir well.
- Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.
CHICKEN WITH POTATOES AU GRATIN & BROCCOLI
Chicken with Potatoes Au Gratin & Broccoli sounds fancy, but with a 10-minute prep time and 30 minutes in the oven, this recipe is weeknight doable.
Provided by My Food and Family
Categories Home
Time 40m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- Prepare Potatoes as directed on package for oven baking; stir in broccoli. Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
- Bake 30 min. or until chicken is done (165ºF).
- Transfer chicken to plate; cover to keep warm. Stir Cheese Sauce into potato mixture. Serve with chicken.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
CHICKEN POTATO AU GRATIN
Instead of rice, this chicken casserole uses potatoes. I buy the rotisserie chicken from the grocery store to cut back on time. Substitute another cheese if you like...it works with most any kind.
Provided by getoutofmygalley
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a casserole dish with vegetable cooking spray.
- Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
- In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
- Sprinkle potatoes with salt and pepper.
- Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
- Repeat layers and then top with remaining third of the potatoes.
- Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
- Mix the butter with the bread crumbs and sprinkle over the top.
- Bake in 375 degree oven about 1 hour, or until potatoes are tender.
Nutrition Facts : Calories 464.8, Fat 22.7, SaturatedFat 10.3, Cholesterol 96.6, Sodium 451.8, Carbohydrate 35.1, Fiber 4.2, Sugar 3.4, Protein 29.5
JACKIE'S EASY AU GRATIN CHICKEN BAKE
My friend Jackie sent me this recipe to try. It sure looks like one I would love! If you try it before I do, let me know how it came out.
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400.
- Spray 11x7" baking dish, or 2 quart casserole with cooking spray.
- Spread broccoli in baking dish.
- Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in a medium bowl.
- Stir in milk.
- Spread over broccoli.
- Place chicken breast halves on potato mixture.
- Bake uncovered for 30 minutes.
- Place cheese slices on chicken.
- Sprinkle with topping.
- Bake 3-5 minutes longer, or until cheese is
- melted, and juice of chicken is no longer pink when centers of thickest pieces are cut.
- Let stand 5 minutes, or until sauce is as
- thick as desired.
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- Preheat your oven to 400 degrees. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften.
- While the potatoes are baking, prepare the rest of the recipe. Add the cauliflower and chicken stock to a medium-sized pot and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the cauliflower is soft. Transfer to your Vitamix or a food processor and blend on high until smooth. Pour the sauce back into the pot and add the cheese. Stir until the cheese melts.
- Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Dry the chicken with paper towels and sprinkle the skin side with a little sea salt. Place skin side down and cook until the skin is crispy and brown. Work in batches if needed.
- Once the potatoes begin to soften, remove the casserole from the oven and pour the cheesy cauliflower sauce over the top. Add the kale and mix well. Nestle the chicken thighs into the casserole and bake until the potatoes are soft and the chicken is cooked through, about 20 minutes.
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