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Ingredients
2-3 cups of pre boiled, 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
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.
ground black pepper to taste
2-3 cups of pre boiled, 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
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.
ground black pepper to taste
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