Potato Gratin with Roasted Chicken

Use leftover roast chicken or any other roast meat to make this wonderful and warming gratin.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Cook: 30 min

Ingredients

New potatoes 10
Roast chicken 2 cups
Onion 1
Mushrooms 6
Butter 1 tbsp
Flour 2 tbsp
Milk 300ml
Stock granules 1 tsp
Marmite 1/4 tsp
Salt & pepper as you like
Cheese as you like

Method

1
Here are the ingredients. Peel the potatoes and slice to 3mm. Shred the roast chicken. Slice the onion and mushrooms.
2
Microwave the potatoes for 5 minutes until cooked through, then mash roughly with the back of a fork, keeping some pieces whole.
3
Fry the onions and mushrooms in the butter in a frying pan. When they're soft, make the white sauce by adding the flour and milk and cooking on medium heat until the sauce has thickened.
4
Add the stock granules, Marmite and shredded roast chicken and mix well. Pour into an oven dish together with the potatoes. Cover with the grated cheese.
5
Put under a very hot preheated grill (200-220C) for 10 minutes until nicely browned.

Tips & Note

The Marmite adds a lovely deep flavour to the dish. Whilst making the white sauce, keep stirring it to avoid it catching and burning. You can add some short pasta or cooked rice instead of the potatoes, or add tinned tuna or salmon, or some asparagus, broccoli, courgette or sweetcorn...the options are endless!

Potato Gratin with Roasted Chicken

Use leftover roast chicken or any other roast meat to make this wonderful and warming gratin.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Cook: 30 min

Ingredients

New potatoes 10
Roast chicken 2 cups
Onion 1
Mushrooms 6
Butter 1 tbsp
Flour 2 tbsp
Milk 300ml
Stock granules 1 tsp
Marmite 1/4 tsp
Salt & pepper as you like
Cheese as you like

Potato Gratin with Roasted Chicken

Recipe ID :1948 Posted on 25 JUN 2016

Serves 2

Cook 30min
views 545
printed 0

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Use leftover roast chicken or any other roast meat to make this wonderful and warming gratin.

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Ingredients

Print Ingredients Email Ingredients
10
2 cups
1
6
1 tbsp
2 tbsp
300ml
1 tsp
1/4 tsp
as you like
as you like

Method

Cook
30min
1
Here are the ingredients. Peel the potatoes and slice to 3mm. Shred the roast chicken. Slice the onion and mushrooms.
2
Microwave the potatoes for 5 minutes until cooked through, then mash roughly with the back of a fork, keeping some pieces whole.
3
Fry the onions and mushrooms in the butter in a frying pan. When they're soft, make the white sauce by adding the flour and milk and cooking on medium heat until the sauce has thickened.
4
Add the stock granules, Marmite and shredded roast chicken and mix well. Pour into an oven dish together with the potatoes. Cover with the grated cheese.
5
Put under a very hot preheated grill (200-220C) for 10 minutes until nicely browned.

Tips & Note

The Marmite adds a lovely deep flavour to the dish. Whilst making the white sauce, keep stirring it to avoid it catching and burning. You can add some short pasta or cooked rice instead of the potatoes, or add tinned tuna or salmon, or some asparagus, broccoli, courgette or sweetcorn...the options are endless!

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