Potato, Chicken, Bacon and Thyme Gratin

cook 30 mins
  • 500 g (1 lb) potatoes (not peeled), thinly sliced
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 chicken breasts, each about 150 g (5 oz), thinly sliced
  • 6 back bacon rashers, thinly sliced
  • 3 tablespoons thyme leaves
  • 300 ml (1/2 pint) double cream
  • 5 tablespoons freshly grated Parmesan cheese
  • salt and pepper
  • Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes until just tender, then drain.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and cook the onion, chicken and bacon over a high heat, stirring occasionally, for 5 minutes or until cooked through.
  • Layer the potatoes in a large, shallow gratin dish with the chicken, bacon, onion and a scattering of thyme leaves, ending with a layer of potatoes. Season the cream with a little salt and pepper and pour over the potatoes. Scatter over the Parmesan and cook under a preheated hot grill for 4–5 minutes until the topping is golden and the cream bubbling. Serve with a simple green salad.
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