Скачать или смотреть Gourmet Baked Chicken & Potatoes Gratin: The Ultimate Tender One-Dish Dinner | Professional Cooking

Welcome to Culinary Compass! Today, we’re tackling the ultimate comfort food classic: a creamy, layered chicken and potato bake that is surprisingly easy to master. This recipe utilizes professional layering and precise baking techniques to guarantee every bite is tender, juicy, and packed with flavor.

We start by creating a flavorful base of onions and carrots, topped with thin layers of seasoned potatoes and lean chicken breast. The secret to its incredible texture is the creamy custard, made from eggs and room-temperature heavy cream, infused with oregano. We show you the two-stage baking process (covered for tenderness, then uncovered with cheese and tomatoes for a beautiful, golden gratin finish). This method ensures the potatoes cook perfectly while the chicken remains moist.

This robust dish is perfect for family dinners or impressive entertaining, embodying both simple execution and Gourmet quality. It's a complete meal solution that incorporates lean protein and wholesome vegetables, supporting your Healthy Living goals. Follow along for step-by-step Culinary Education and don't forget to like and subscribe!

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*FULL RECIPE: Baked Chicken and Potato Casserole*

*Ingredients:*
1 medium Onion, sliced into quarters
1 medium Carrot, sliced into thin rings
6 Potatoes (approx. 500g), sliced into thin rings
2 Chicken Fillets, diced into small cubes
2 large Eggs
200 ml Heavy Cream (10% fat content, best if not chilled)
1 tsp Dried Oregano (plus extra for topping)
Salt and freshly ground Black Pepper (to taste)
100g Hard Cheese, grated
2 Tomatoes, sliced into rounds
Vegetable Oil

*Instructions:*
1. Preheat oven to 400°F (200°C). Pour a couple of tablespoons of vegetable oil into a baking dish. Layer the onion and then the carrots evenly.
2. Arrange the sliced potatoes in an even layer over the carrots. Salt and pepper the vegetables.
3. Dice the chicken fillets, season them with salt and pepper, and mix. Place the chicken breast cubes on top of the potatoes.
4. In a separate bowl, beat the eggs. Add the heavy cream (room temperature is best for faster cooking), a pinch of salt, and 1 teaspoon of dried oregano. Mix well.
5. Pour the cream mixture over the chicken and potatoes. Cover the dish (this helps it cook faster and more evenly).
6. Bake for 30 minutes at 400°F (use convection mode if available).
7. After 30 minutes, remove the dish. Sprinkle with grated cheese, arrange the tomato rounds on top. Sprinkle the tomatoes with a little extra oregano and lightly drizzle with vegetable oil.
8. Return the dish to the oven, uncovered, for another 15-20 minutes until the top is beautifully golden brown and bubbly. Serve immediately.