Chicken and mushroom gratin
Description
The recipe won't take much time. Note that you can use Béchamel sauce as the filling—it will make the dish even more tender. Consider your oven's characteristics; it might require more or less baking time. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cut the prepared potatoes into thin slices using a potato peeler.
- 3
Step 3
Grease the baking dish with a thin layer of vegetable oil. Place potato slices on the bottom of the dish. Lightly salt, and add pepper to taste.
- 4
Step 4
Cut the onion into half-rings or quarters.
- 5
Step 5
Sear until lightly browned.
- 6
Step 6
Cut the chicken fillet into long, thin slices. Season with salt and add pepper to taste.
- 7
Step 7
Place the fillet on a layer of potatoes.
- 8
Step 8
Slice the mushrooms into thin pieces, add to the fried onions, and sauté together until the liquid evaporates.
- 9
Step 9
Place the mushrooms on top of the chicken fillet layer.
- 10
Step 10
Place thin slices of potato on top of the mushroom layer. Don't forget to season with salt and add pepper to taste.
- 11
Step 11
Mix the warm broth and cream.
- 12
Step 12
Pour the prepared gratin with a mixture of cream and broth. Cover with foil and bake in the oven at 180 degrees for 30 minutes.
- 13
Step 13
While the gratin is baking, grate the cheese and bread slices on a grater. Mix together.
- 14
Step 14
After the time has passed, remove the gratin dish, sprinkle with the prepared cheese and bread mixture, return to the oven, and bake at 180 degrees for 15–17 minutes.
- 15
Step 15
The gratin is ready, it can be served.
- 16
Step 16
Can be served.