John Myers
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Potato and Turnip Gratin with Chicken Breast Fillet
The perfect potato and turnip gratin with chicken breast fillet recipe with a picture and simple step-by-step instructions.
Gratin
- 500 g Potatoes
- 500 g Turnip
- 1 Onion
- 200 ml Vegetable broth
- 150 ml Cream
- 1 tsp Soy sauce dark
- 60 g Smoked ham
- 2 Eggs
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 1 pinch Ground coriander
- 1 pinch Dried marjoram
- 1 pinch Dried basil
- 1 pinch Dried parsley leaf
- 150 g Grated cheese
Chicken breast fillet
- 4 Chicken breasts
- Spice mixes consisting of:
- Chilli salt
- Curry powder
- Pepper from the grinder
- Dried rosemary
Gratin
- Peel the potatoes, turnip and onion and cut into thin slices.
- Mix the stock, cream and spices together. Cut the ham into thin strips. Whisk eggs and mix everything together.
- Add potatoes, turnips and onions to the milk and fold in well. Put everything together in a baking dish and cook for about 45 minutes at 180 ° C. Sprinkle with grated cheese and cook for another 10 minutes.
Chicken breast fillet
- Put the spices in a mortar and pound together well. Season the chicken breast fillets on both sides and press in the spices well with a knife. Fry until golden brown in a pan with a little fat.
- We wish you bon appetite.
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