French gratin originated in 1651 when chefs discovered cream proteins coagulate at exactly 180°F, creating natural cheese-like binding.
Protein Potato Gratin
Indulge in a luscious potato gratin that’s not only creamy but also packed with protein thanks to tender chicken breast! This dish layers buttery potatoes with a rich cheese sauce, creating a satisfying meal that keeps your taste buds dancing while you stick to your health goals. Dive into this scrumptious recipe and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 1 rote Zwiebel
- 500 g Kartoffeln (17.6 oz)
- Salz, Pfeffer, Paprikapulver, Knoblauchpulver, Oregano
🥩Meat & Seafood(1)
- 300 g Hähnchenbrust (0.66 lbs)
🥛Dairy & Eggs(3)
- 100 g Finello light (3.53 oz)
- 250 ml Sahne light (8.45 fl oz)
- 300 ml Milch (1,5 %) (10.1 fl oz)
🫙Pantry Staples(1)
- 1 EL Tomatenmark (15 ml)
👨🍳 Instructions
- 1
Peel and slice 500 grams of potatoes and set aside.
- 2
Slice 1 red onion and set aside.
- 3
In a pan, add 300 grams of chicken breast and the sliced onions, and sauté until browned.
- 4
Make a well in the center of the pan, add 1 tablespoon of tomato paste, and sauté briefly.
- 5
Deglaze with 300 milliliters of milk and 250 milliliters of light cream.
- 6
Season with salt, pepper, paprika powder, and a bit of oregano. Optionally, add garlic powder.
- 7
Mix well and add the potato slices. Let it simmer for about 10 to 15 minutes.
- 8
Transfer to a baking dish, sprinkle with light cheese, and bake at 180 degrees Celsius for 20 minutes.
- 9
Remove from the oven, and your chicken potato gratin is ready.
💡 Pro Tips
- ✓Slice potatoes to exactly 3-4mm thickness using a mandoline because uniform slices ensure even cooking - thicker pieces will be undercooked while thinner ones turn mushy.technique3-4mm thickness
- ✓Sear chicken breast to an internal temperature of 155°F before deglazing, as it will reach the safe 165°F during the final baking phase while maintaining moisture.timing155°F initial, 165°F final
- ✓Heat your milk and cream mixture to 140-150°F before adding to prevent temperature shock that causes proteins to seize and create a grainy texture.technique140-150°F
- ✓Simmer the potato mixture uncovered to reduce liquid by 15-20% before baking, concentrating flavors and preventing a watery final dish.timing15-20% reduction
- ✓Use cheese with 45-50% moisture content like Gruyère or aged cheddar for optimal browning - higher moisture cheeses steam rather than brown properly.ingredient45-50% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
Share this recipe
French gratin originated in 1651 when chefs discovered cream proteins coagulate at exactly 180°F, creating natural cheese-like binding.
Protein Potato Gratin
Indulge in a luscious potato gratin that’s not only creamy but also packed with protein thanks to tender chicken breast! This dish layers buttery potatoes with a rich cheese sauce, creating a satisfying meal that keeps your taste buds dancing while you stick to your health goals. Dive into this scrumptious recipe and elevate your dinner game!
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 1 rote Zwiebel
- 500 g Kartoffeln (17.6 oz)
- Salz, Pfeffer, Paprikapulver, Knoblauchpulver, Oregano
🥩Meat & Seafood(1)
- 300 g Hähnchenbrust (0.66 lbs)
🥛Dairy & Eggs(3)
- 100 g Finello light (3.53 oz)
- 250 ml Sahne light (8.45 fl oz)
- 300 ml Milch (1,5 %) (10.1 fl oz)
🫙Pantry Staples(1)
- 1 EL Tomatenmark (15 ml)
👨🍳 Instructions
- 1
Peel and slice 500 grams of potatoes and set aside.
- 2
Slice 1 red onion and set aside.
- 3
In a pan, add 300 grams of chicken breast and the sliced onions, and sauté until browned.
- 4
Make a well in the center of the pan, add 1 tablespoon of tomato paste, and sauté briefly.
- 5
Deglaze with 300 milliliters of milk and 250 milliliters of light cream.
- 6
Season with salt, pepper, paprika powder, and a bit of oregano. Optionally, add garlic powder.
- 7
Mix well and add the potato slices. Let it simmer for about 10 to 15 minutes.
- 8
Transfer to a baking dish, sprinkle with light cheese, and bake at 180 degrees Celsius for 20 minutes.
- 9
Remove from the oven, and your chicken potato gratin is ready.
💡 Pro Tips
- ✓Slice potatoes to exactly 3-4mm thickness using a mandoline because uniform slices ensure even cooking - thicker pieces will be undercooked while thinner ones turn mushy.technique3-4mm thickness
- ✓Sear chicken breast to an internal temperature of 155°F before deglazing, as it will reach the safe 165°F during the final baking phase while maintaining moisture.timing155°F initial, 165°F final
- ✓Heat your milk and cream mixture to 140-150°F before adding to prevent temperature shock that causes proteins to seize and create a grainy texture.technique140-150°F
- ✓Simmer the potato mixture uncovered to reduce liquid by 15-20% before baking, concentrating flavors and preventing a watery final dish.timing15-20% reduction
- ✓Use cheese with 45-50% moisture content like Gruyère or aged cheddar for optimal browning - higher moisture cheeses steam rather than brown properly.ingredient45-50% moisture