- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 490 kcal
Quick summary
“Cubed chicken breast seared with leek and Dijon mustard in a creamy sauce of cream and nutmeg, under potato slices gratinated with parmesan. A classic, complete gratin in comforting layers.”
What you need to know
- The initial sauté of chicken with leeks and Dijon mustard builds the deep aromatic base of the dish.
- The potatoes should be cut into thin uniform slices to cook along with the sauce in the oven.
- The parmesan cheese sprinkled over the potato slices forms a crispy toasted crust when gratinating.
Ingredients
Main
- g Chicken Breast
- units Medium potatoes
- unit Leek
- xícara (240ml) Fresh cream
- cup (120ml) Whole milk
- cup Grated Parmesan cheese
- tablespoons Unsalted butter
- tablespoon Extra virgin olive oil
- unit Cebola pequena
- cloves Garlic
- teaspoon Dijon mustard
- Salt
- Black pepper
- teaspoon Noz-moscada ralada
- tablespoons Fresh parsley
Instructions
Principal
- In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and sauté for another 1 minute, releasing its aromas.
- Add the chicken cubes to the pan and season with salt and black pepper. Brown the chicken on all sides, sealing the internal juices. This process is fundamental for the final flavor and texture of the chicken.
- Add the sliced leek to the pot and sauté for 5 minutes, until slightly softened. Incorporate the Dijon mustard and mix well. The mustard adds a subtle depth of flavor, elevating the dish.
- Pour the fresh heavy cream and whole milk. Season with salt, black pepper, and nutmeg. Let it simmer gently for 2-3 minutes, until the sauce thickens slightly. The professional technique is not to overboil the cream so it doesn't curdle.
- Transfer the creamy chicken to the greased baking dish, spreading evenly. Ensure the base is well distributed for the next layer. This will be the juicy heart of your gratin.
- Arrange the potato slices over the creamy chicken, forming a slightly overlapping layer. Season the potatoes with a pinch of salt and pepper. The most important tip is to arrange the potatoes beautifully for an impeccable presentation.
- Sprinkle the grated parmesan cheese over the potatoes and add the remaining tablespoon of butter, cut into small pieces, over the surface. This will help form a crispy and golden crust, full of flavor.
- Bake in a preheated oven for 40-45 minutes, or until the potatoes are soft and the surface is golden and bubbly. If the top browns too quickly, cover with aluminum foil. The most common mistake is not baking enough, leaving the potatoes hard.
- Remove from the oven and let rest for 10 minutes before serving. Finish with fresh chopped parsley. This rest allows the flavors to settle and the sauce to thicken slightly, providing an even better experience.
Chef's tips
- Use a culinary mandoline to cut the potatoes with a thickness of 2 millimeters for perfect cooking.
- Pre-cook the potato slices in boiling water for only 3 minutes before assembling to speed up the oven.
- Grease the walls and bottom of the baking dish well with butter so that the gratin releases perfectly when serving.
Variations
- Add golden and crispy bacon cubes along with the chicken and leek sauté.
- Interleave thin slices of Italian zucchini between the potato layers to reduce carbohydrates.
- Add fresh thyme leaves stripped from the stem to the heavy cream sauce to flavor the baking dish.
Substitutions
- Dijon mustard can be swapped for mild yellow mustard or l'ancienne grain mustard.
- The leek can be replaced by 2 medium onions cut into thin half-moons and caramelized.
- Grated parmesan cheese can be swapped for grated gruyère or coarsely grated emmental cheese.
How to store
Conserve em vasilha hermética na geladeira por até 3 dias. Reaqueça no forno médio a 180°C coberto com papel alumínio por 15 minutos e retire o papel nos últimos 5 minutos para renovar a crosta.
Can it be frozen?
Freeze the finished and cooled dish assembled in a well-sealed disposable aluminum pan for up to 60 days. To bake, transfer straight to the oven at 180°C for about 35 minutes until the core warms up.
What to serve with
Pairs perfectly with crunchy green salad seasoned with lemon vinaigrette, white rice, or dry white wine.
Frequently asked questions
Can I use unpeeled potatoes in this assembly?
Yes, provided they are thin-skinned potatoes (such as monalisa or asterix) well sanitized, which gives a more rustic look to the gratin.
Should the potatoes be raw or cooked when assembling the baking dish?
If cut very thin on the mandoline, they can go in raw and will cook in the boiling sauce in 45 minutes of oven time; for greater speed, boil the slices for 3 minutes before arranging.
Why did the leek sauce have excess liquid in the dish?
Leeks release a lot of water if covered in the sauté; cook it in an open skillet and let the cream thicken for 3 minutes before pouring into the baking dish.
Does Dijon mustard make the preparation excessively spicy?
No, cooking with heavy cream and nutmeg breaks the pungent heat of the mustard, leaving only elegant acidity and depth of flavor.
You might also like
