Kale, chicken, and potato gratin Recipe & Ricotta lasagna Recipe to make your meal special!

Kale, chicken, and potato gratin Recipe

Yield: 4 servings Prep: 0:05 Total time: 0:35

Ingredients

• 2 c. shredded Cheddar
• 1 onion
• 2 lb. russet potatoes
• Freshly ground black pepper
• Extra-virgin olive oil
• 1 c. chopped kale
• 1/2 c. panko
• 1 lb. shredded chicken
• Kosher salt
• 2 tbsp. all-purpose flour
• 1 c. low-sodium chicken stock
• 2 tbsp. butter
• 1/4 c. chopped parsley
• 1/2 c. heavy cream
• 2 garlic cloves
• 1/2 c. freshly grated Parmesan

Directions

1. Up to the temperature of 425°F, preheat the oven. Take the potatoes, wash them and pat them dry. To the food processor, add the slicing blade setting the thickness to 1/8” as the cooking time could be affected by the thickness of potato.
2. Slice the potato after trimming its ends and do not peel it. In a large mixing bowl, set it aside.
3. Add 1 tbsp of olive oil in a large skillet and cook onion, garlic, and kale over medium heat for about 2 minutes. Season it with ½ tbsp pepper and 1 tbsp salt. Whisk it with butter after sprinkling flour all over till it is absorbed. To this, add chicken stock and cream, simmer it for about 1 minute and bring it to boil. Mix in cheddar and shredded chicken. In the bowl having potatoes, pour the mixture and without breaking the slices of potatoes, combine it.
4. Toss parmesan and breadcrumbs with 2 tbsp’s olive oil in a small mixing bowl. On a rimmed sheet pan, spread the potato and chicken mixture evenly. Drizzle it with olive oil and top with breadcrumb mixture. For about 20 minutes, bake it and then broil for 1 more minute under the broiler.
5. Garnish it with parsley and parmesan and immediately serve it.