Solo: Chicken with Cheesy Potato Gratin

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Solo: Chicken with Cheesy Potato Gratin

You can't fake a good potato bake and with Daily Dish there is no need for this with our quick, thinly sliced potato gratin slathered with cheese sauce and herbs served with tomato vinaigrette green bean and corn salad and char-grilled chicken.

Ingredients to serve 1

  • 1 x Chicken Breast
  • 150 x Potatoes - thinly sliced (0.5-1cm)
  • 50ml x DD Cheese Sauce
  • 25g x Grated Mozzarella
  • ¼ tin x Corn Kernels - drained and rinsed
  • 75g x Green Beans - stem end trimmed
  • 7.5g x Garlic - crushed
  • 2.5g x Italian Flat Leaf Parsley - chopped
  • 22.5ml x DD Tomato Vinaigrette Base
  • Bowl of Ice Water (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 2.

Washing Instruction

Wash your hands, potatoes and green beans well. Rinse your Italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

It's best to use the back end of a spoon or a silicone spatula to spread your cheese sauce over the potatoes.

Step 1 - Cheesy Potato Gratin

Toss your thinly sliced potatoes in a large mixing bowl along with a drizzle of olive oil, salt, and pepper. Flatpack onto an oven tray and pop into the oven for 15 minutes. After the 15 minutes, your potatoes should be just about tender, layer into a small/medium baking dish (using a thin egg lifter helps transfer your potatoes), cover with your DD Cheese Sauce - See Gino's Tip. Sprinkle over your grated mozzarella and crushed garlic and pop back into the oven for 8-10 minutes until your sauce is bubbly and your cheese has gratinated.

Step 2 - Green Bean and Corn Salad

Once the water in your large saucepan has come to the boil, cook your green beans for 5-6 minutes until tender. Remove with a slotted spoon and immediately shock in your ice water - this stops the cooking and helps maintain that awesome green color. Give your large mixing bowl a quick clean and once your green beans are done, toss them along with your drained corn and chopped Italian flat-leaf parsley, season with salt and pepper to taste and reserve in the fridge until you're ready to serve.

Step 3 - Grilled Chicken Breast

Season your chicken breast fillets with salt only and rub with olive oil. Heat a large grill pan over high heat, once your pan is hot and smoking, grill your chicken breasts for 2-3 minutes on each side until well charred and cooked through. Season with pepper once done.

To serve

Dress your green bean and corn salad with your DailyDish Tomato Vinaigrette Base and a few glugs of olive oil. Divide your cheesy potato gratin amongst your servings, top with a grilled chicken breast and serve with your dressed green bean and corn salad. Enjoy!