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Potato, Spinach and Chicken Gratin with Béchamel
A flavorful gratin combining tender potatoes, juicy chicken, lightly sautéed spinach and a creamy cheese béchamel. Easy to prepare at the last minute, it can be served in individual ramekins or as a single dish for 6 people.
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Cost Breakdown
Critical Success Points
- • Cooking potatoes until tender
- • Fully cooking the chicken (no pink)
- • Thickening the béchamel (should coat the back of a spoon)
- • Baking until golden brown
Safety Warnings
- • Watch out for hot oil splatters when cooking the chicken.
- • Handle the oven with protective gloves to avoid burns.
- • Use oven mitts to remove the hot dish from the oven.
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