By Alison Pinto
Ingredients
2-3 cups of preboiled, shredded chicken
6 tablespoons butter
1 kg mushrooms, chopped
8-10 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
salt to taste
ground black pepper to taste
2 cups chicken broth
1-1/2 kg baking potatoes, scrubbed
2 cups Parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
Method:
- Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates (about 10 minutes).
- Add garlic, thyme, and rosemary; saute; 1 minute.
- Add chicken and chicken broth.
- Simmer until liquid evaporates, stirring often, about 15 minutes.
- Season with salt and pepper. Cool.
- Preheat to 375 degrees F (190 degrees C).
- Prepare the baking dish by buttering the inner surface well.
- Peel potatoes, and cut into thin slices.
- Arrange a third of the potatoes in prepared dish, overlapping slightly.
- Pour half of the chicken-mushroom mixture over the potatoes.
- Sprinkle a third of the cheese over mushrooms.
- Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third of the cheese.
- Arrange remaining potatoes atop cheese.
- Whip together the cream, salt, and pepper in a large bowl.
- Blend well and pour mixture over potatoes. Cover loosely with foil.
- Position 1 rack in middle of the oven, and another rack in bottom third of oven
- Bake in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
- Uncover. Make sure potatoes are submerged.
- Sprinkle remaining cheese over potatoes.
- Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
- Let it stand 10 minutes before serving.
- Serve with Garlic bread.
Non Veggies Index
