Name: Truffle Chicken & Potato Gratin Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: French
Ingredients: 4 boneless, skinless chicken breasts; 4 medium potatoes, sliced thinly; 1 cup gruyere cheese, grated; 1/4 cup truffle oil; 1 cup heavy cream; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

How To Make Truffle Chicken & Potato Gratin

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

4 boneless, skinless chicken breasts
4 medium potatoes, sliced thinly
1 cup gruyere cheese, grated
1/4 cup truffle oil
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper. Heat a large skillet over medium heat and add 1 tablespoon of truffle oil. Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and cook until fragrant. Add the sliced potatoes and stir to coat in the garlic and oil mixture. Cook for 5 minutes, until the potatoes start to soften.
In a greased baking dish, arrange half of the sliced potatoes in an even layer. Place the cooked chicken breasts on top of the potatoes. Sprinkle half of the grated gruyere cheese over the chicken.
In a small saucepan, heat the heavy cream over low heat. Stir in the remaining truffle oil and season with salt and pepper. Pour the truffle cream mixture over the chicken and potatoes in the baking dish.
Arrange the remaining sliced potatoes over the chicken and pour the remaining truffle cream mixture over the top. Sprinkle the remaining grated gruyere cheese on top.
Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Garnish with fresh parsley and serve hot.