John Myers
Chicken, Broccoli and Potato Gratin
The perfect chicken, broccoli and potato gratin recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 250 g Broccoli
- 300 ml Cream
- 300 g Chicken breast fillets
- 2 tbsp Breadcrumbs
- 60 g Grated Gouda
- Some chives
- Some rosemary
- Some thyme
- 2 tbsp Oil
- Salt
- Black pepper from the mill
- Peel and slice the potatoes. Clean the broccoli and cut into small florets. Layer the two ingredients alternately in a baking dish. Season with salt and pepper. Pour over the cream. Please make sure that the broccoli florets are well covered, as they burn very quickly at the tips. Cook in the preheated oven at approx. 180-200 degrees. Heat 1 tablespoon of oil in the pan and fry the chicken fillet in it for about 5 minutes on each side. Season with salt and pepper and then cut into slices. Finely chop the herbs, mix with the breadcrumbs and the remaining oil. Place the chicken fillet slices on the casserole approx. 10 minutes before the end of the cooking time. Then coat the meat with the herb-breadcrumb mixture. Sprinkle with the cheese and put in the oven again for the rest of the cooking time.
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