The best recipe for potato gratin with chicken truffle
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These homemade recipes for potato gratin with chicken truffle are always welcome at our dinner table, and they’re so simple to make.

The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience A perfect complement to ham. It’s a great side dish with a roast chicken truffle or beef tenderloin.

Truffle is a perfumed flavor that is better coming through as a hint rather than a punch – a little goes a long way.

Jars sometimes contain more than one truffle, so if there are lots of very small ones, you may want to use two.

potato gratin with chicken truffle

potato gratin with chicken truffle

This elegant roast truffle chicken & potato gratin recipe is a great sophisticated yet simple dinner perfect for either entertaining or just cooking for the family.

Potato Gratin with Truffle Oil is a velvety elegant and absolutely delicious potato side dish that is very easy to assemble and smells amazing while baking.

The truffle oil brings this potato gratin to totally new heights! I would not consider this Potato Gratin with Truffle Oil as an everyday gratin dish, but this is a special-occasion gratin!

Potato Gratin with Truffle Oil makes a terrific accompaniment for beef or lamb, but it makes a great side dish to baked ham, roast chicken, or grilled salmon, as well. Would not this gratin be perfect for your next holiday mean?

Did you know that truffle oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven! I have personally taken a poll of my lady friends, and most feel the same way I do.

So, what are you waiting for? Give truffle oil a try in your cooking. It is so gourmet! kind of took the sting out of my main course.

I still will whip out the box, on occasion, if dinner needs to be on the table in a hurry like this one-pot chicken casserole but there’s nothing quite like making Au Gratin Potatoes from scratch.

Especially, if you have a bunch of truffle butter lying around.

How to make potato gratin with chicken truffle-

Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub 1/4 tbsp butter between the skin and flesh on each leg.

Carefully put half of the truffle discs on top of the butter, or smear on some truffle paste and smooth back the skin. Season the skin, then set aside in the fridge.

Heat the double cream and stock together with the garlic cloves, remaining truffle, bay, and sage then, once simmering, set aside to infuse for 30 mins.

Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning,

then strain over the infused cream and stock mixture. Sprinkle over the Parmesan and scatter over the remaining sage leaves.

recipe for potato gratin with chicken truffle

Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through.

Allow resting for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.

The Kitchen Tips potato gratin

Best recipe for potato gratin with chicken truffle

These homemade recipes for potato gratin with chicken truffle are always welcome at our dinner table, and they're so simple to make.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: chicken, non-veg, potato gratin, potato gratin with chicken truffle
Servings: 4 Servings
Calories: 1063kcal
Author: recifit

Ingredients

  • 2 legs chicken , skin on
  • 1 tbsp salted butter, softened, , melted plus a little extra
  • 1 small black truffle from a jar, sliced into very thin discs
  • 125 ml double cream
  • 125 ml chicken stock
  • 1 clove garlic, peeled
  • 1 leaves bay leaves
  • 6 leaves 6 sage leaves, few extra for topping
  • 500 grams floury potatoes, peeled and finely sliced (use a mandolin if you have one)
  • 15 grams Parmesan, finely grated
  • watercress salad, to serve 

Instructions

  • Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub 1/4 tbsp butter between the skin and flesh on each leg.
  • Heat the double cream and stock together with the garlic cloves, remaining truffle, bay, and sage then, once simmering, set aside to infuse for 30 mins.
  • Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs.
  • Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning,
  • then strain over the infused cream and stock mixture. Sprinkle over the Parmesan and scatter over the remaining sage leaves. 
  • Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through.
  • Allow resting for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.

Notes

Before you peel potatoes, scrub them with a vegetable brush under cold water. Remove eyes or sprouts.
When working with a lot of potatoes, place them in cold water after peeling to prevent discoloring.

Nutrition fact-

PER SERVING- 1,063 kcals •fat 75g •saturates 35g •carbs 46g •sugars 3g •fiber 4g •protein 50g •salt 0.9g

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NOW ready your dish potato gratin with chicken truffle enjoy with family. I hope you will surely like this dish. Do share it among your family and friends, if you want to give any kind of deficiency or any suggestion in it, do comment. And for similar posts, please subscribe to our blog with Email.


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