Gratin Potatoes with Chicken and Broccoli
57 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 150 g of white potatoes (type A)
- 300 g of boneless, skinless chicken breast
- 200 g of fresh broccoli
- 100 ml of semi-skimmed milk 1.5% fat
- 80 g of natural cottage cheese
- 1 teaspoon of smoked paprika powder
- 20 g of grated Edam or Gouda cheese
- 100 g of natural Greek yogurt 0% fat
- 1 pinch of iodized table salt
- 1 pinch of ground black pepper
Preheat the oven to 195–200 °C and line a larger baking tray (approx. 25 cm × 30 cm) with baking paper. Also, prepare a spacious bowl.
Wash the potatoes thoroughly, dry them, and cut them into thin slices. Place them in the bowl along with the chicken meat cut into strips and the finely chopped broccoli florets. Add the milk, cottage cheese, salt, pepper, smoked paprika, grated Edam cheese, and Greek yogurt. Mix everything well.
Place the resulting mixture in the baking tray and bake for 40–42 minutes at 195–200 °C, until the potatoes are soft and the cheese is golden. After baking, remove the dish from the oven, portion it, and serve it warm.
Chef's tip
For an even crispier crust, you can sprinkle a little extra cheese in the last 10 minutes of baking.
50 min
Under an hour
