Chicken, Onion & Potato Gratin
September 15, 2007 by Marye Audet
Filed under Autumn, Casseroles
Autumn is without a doubt the beginning of the best time to cook of the whole year. Appetites are up, the weather is cooler and there is an amazing array of produce at the local farmer’s market. It is a visual feast to stroll through the areas, looking at the pumpkins, apples, squash, and everything that is available. I love eating fresh, and I am a strong believer in eating locally when possible.
Since I live near Dallas things are not always that cut and dried. Some of the sellers at our farmer’s market downtown actually buy from the wholesaler and take their stuff in to market. That makes me really mad when that happens. I like to be very friendly and ask everyone where their farm is and specifics about what they are raising ad how they are raising it. That usually sorts things out for me. 
This dish is a variation that I came up with on a recipe that I tore out of Bon Appetit years ago. Maybe centuries, I don’t know. It passes all the tests for perfect comfort food; rich, simple,high in flavor, and you can cook it either in a conventional oven or a crockpot. Add a loaf of black olive bread or multi-grain fruit and nut bread, and a salad, maybe an apple tart for dessert and you have a meal worth eating!
3 lbs potatoes- I prefer the red skinned ones for this
2 lbs vidalia onions thinly sliced
2 tbs butter
1/2 lb Gruyere, emmenthal, or swiss cheese grated
1 1/3 c heavy cream
1 1/2 lbs cooked chicken (boned and cut in smallish pieces). (I usually poach mine for this dish, so I can have the broth for soup but sauteeing is fine)
Cook vidalia onions in butter, covered, in a large fryng pan over med low heat until transparent. Stir to keep them from sticking. You don;t want them to brown but to release the sweetness. This will take about 15 minutes.
Meanwhile simmer the potatoes until tender. Drain (keep the potato water for breadmaking..it is wonderful!) Mix the potatoes and the onions, and season to taste. Arrange half in a layer in 2 buttered 13 x9 casseroles. sprinkle with half the cheese, and then arrange the chicken over the cheese. Place the rest of the potato onion mixture over the chicken. Pour the cream over and then sprinkle with the remaining cheese.
Bake uncovered at 400 for 30 minutes or until cream thickens. Remove from oven and broil until the top is golden and bubbly 2 or 3 minutes.
serves 8
Oh yum. This sounds delicious. I could use some comfort food right now. I think I now have a cold. I’ve been sneezing and sniffling all day. Woe is me. Thank goodness for mint tea. It clears out my sinuses a little.
I’m writing this one down.
This sounds really comforting and lovely!
Wonderful recipe,sounds delicious.And I agree autumn,and spring are the best season to bake and cook
Ok, I’m gonna need to make this for dinner, like, TONIGHT! I’m drooling over here.
IT SOUNDS GREAT BUT ALL THAT PREPERATION FOR POTATO CHEESE AND ONION?
Sheree, this does not seem to be alot of preparation to me. I suppose it is all about what you are used to cooking.
HI RACHEL MY NAME IS AL AND I HAVE BEEN MR DAD FOR A FEW WEEKS NOW AND I HAVE TO THANK U. DO LOVE COOKING BUT THE KIDS AND WIFE PUT A STOP TO IT .LOL UNTILL I STARTED WATCHING YOUR SHOW NOT ONLY DID U HELP ME COOK SO MY KIDS CAN EAT AGAIN YOUR SHOW IS THE BEST AND NOW IM THE BEST COOK EVER LOL THANKS AND I HOPE U STAY ON FOREVER. P,S ITS ALSO HELPS BEING A HOTTY.
umm…Al? I hate to break it to you but I am not Rachel…I am pretty hot though..so thanks
This is Exactly what I was looking for!!! I have chicken breast that I cooked the other day and three small baked potatoes that I cooked with the chicken (while everything was cooking we decided that Mexican sounded better)AND a bag of onions that I am looking to use up! Needed 2 TBL of cream for a different recipe so I wasn’t sure what to do with the rest and lourdy don’t I always have enough cheese for several meals!! Thanks so much!!
Excellent! I hope you love it Jeane!