Griff's Kitchen

This is a recipe I found on Reddit… Everything below was taken from the top-voted recipe on a thread about favorite au gratin recipes.

“I am quite traditional when it comes to gratin. I don’t use a recipe, but here is the classic Le Cordon Bleu, French approved method to make your gratin”. Link to Post.

• Floury potatoes
• 3-5 inch high baking dish, NOT non stick.
• Plenty of Minced garlic
• Double/Heavy Cream
• Full fat milk
• Gruyere Cheese, or any other good melting cheese. Grated.
• S/P

You will need to peel and slice down the potatoes, ideally using a mandolin to 1.5-2mm. DO NOT wash your potatoes, you will wash away the starch which will help to create the thick sauce. Tradition states that you should nicely butter your dish and line with 2 layers of potatoes, which you then season lightly, add some of your grated cheese and minced garlic. In the meantime heat the milk with a ratio of 1/1. Repeat the potato process until you have at least 1 inch of free space remaining. Season your milk/cream mix and pour over the potatoes until the liquid just starts to touch the top layer of potatoes. Push down the potatoes with your hands to even out the slices and evenly distribute the liquid. Cover with foil/lid and place into 180c oven for 40-50 minutes until the potatoes offer little resistance to a paring knife. Drop the oven to 140c, remove the foil add a layer of your remaining cheese and put back into the oven for another 30-40 mins. this is to dry out the liquid and to thicken the sauce. If the cheese hasn’t browned, you can leave it in the oven a bit longer or place the dish under the broiler. Once the potatoes are ready, set aside for 30 mins to rest. Any leftover liquid mix can be used for a quiche at a ratio of 500ml to 1 egg + 1 yolk.

• However if you are in a rush, slice your potatoes, season them, toss with minced garlic, cheese, and flat pack them into the dish. Cover as above with the cream mixture. This method will taste practically the same but will not produce the delicately placed layers.

Ingredients

1 large onion, chopped

1 to 2 tablespoons chopped seeded jalapeno pepper

1 tablespoon olive oil

1 garlic clove, minced

1-1/4 cups reduced-sodium chicken broth

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 cup uncooked long grain rice

4 boneless skinless chicken breast halves (4 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

3/4 cup shredded reduced-fat cheddar cheese

Minced fresh cilantro, optional

Directions

In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice.

Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°.

Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Source

Originally published as Santa Fe Chicken in Light & Tasty December/January 2007

Taste of Home: https://www.tasteofhome.com/recipes/santa-fe-chicken/