Liven Up Your Au Gratin Potatoes With Chicken and Bacon!
It’s hard for me to get my family excited about eating sometimes, but there’s one word that always makes sure that everyone is present and ready for dinner; and that word is bacon. I don’t know that many people that don’t automatically want to try a meal that has bacon included, which is one of the reasons I love it so much as someone that loves to cook.
One of those traditional dishes that could use a little something extra every now and then is potatoes au gratin. Sure, it’s already great on its own, but there’s nothing wrong with a new mix on an old dish. Not only are we going to add delicious bacon, though, but we’re also going to throw some chicken into the mix! This will make for a great meal for you and your entire family, covering just about every one of your favorite tastes!
For this dish, I like to add some extra vegetables to the side just to make sure that I have every section of the food pyramid covered. If you don’t have any around (and there have been times where I haven’t, either), you’ll be more than OK. My family sometimes can’t get through their entire portions of this chicken and bacon potatoes au gratin, so there wasn’t even enough room for sides!
If you’re like me and have a family that’s willing to help you out in the kitchen, that’s going to make things a lot easier for your meal prep! There’s quite a few things that you’ll need to do before the main cooking begins, so I usually give one small job to each member of my family to make things go faster. Overall, it should take around 15 minutes to prepare while the rest is spent cooking.
Throughout the entire process, you’ll love having the smell of bacon filling the air in your house. That’s certainly one of my favorite motivators to keep on cooking the rest of the dish, even if I have to swat everyone’s hands away from the plate of bacon! If you can make it through without having all of your bacon eaten up along the way, then you’ll have a delicious chicken and bacon potatoes au gratin for your whole family to enjoy!
If there are any leftovers (and more often than not, there won’t be), this recipe tastes just as good the next day! Just make sure to use your oven instead of the microwave, but we’ll get to that at the end!
Preparation Time: 70-80 Minutes
Serves: Four to Six People
Nutrition (Per Serving):
Fat: 20 g
Protein: 45 g
Carbohydrates: 35 g
Sodium: 1125 mg
Cholesterol: 100 mg
What You’ll Need:
- 4-6 Boneless, Skinless Chicken Breasts
- 4-6 Strips of Crispy Bacon
- 5 Medium or Large Potatoes
- 1 Stick of Butter or Margarine
- 1 Teaspoon of Salt
- 1 Teaspoon of Pepper
- 1 Pint of Whipping Cream
- 1 Cup of All-Purpose Flour
- 2 Cups of Grated Cheddar Cheese
- 2 Teaspoons of Parsley Flakes
- We’ll start by preheating the oven to 400 degrees (200 celsius) so that we can get ready to make our bacon and fill the house with that great aroma! While the oven is warming up, take a bacon pan and line it with aluminum foil. Put your strips of bacon on the sheet, and when the oven reaches 400 degrees, put the sheet in the oven.
- It should take between 15 and 20 minutes for the bacon to be ready, though you’ll know when it’s finished when it achieves a crispy and brown look. When it does, take the bacon out of the oven and set it on a plate that’s covered with a paper towel. Pat away the extra grease and keep your bacon for later. However, keep your oven set to 400 degrees!
- Set the stovetop on your oven to medium-high heat, putting your chicken breasts onto a skillet and cooking them until they’ve browned on the outside. Then, we’ll melt one stick of margarine (which is preferred over butter in this situation) along with the chicken and making sure that the chicken is coated with the margarine.
- Once that’s finished, take a Ziploc bag and fill it with one cup of flour, and ½ teaspoon of each salt and pepper. Shake the bag so that it’s mixed well together. Then, take each chicken breast one at a time and put it into the bag, shaking it so that you get a nice even layer of the seasoning on each breast.
- We’ll put the chicken breasts back onto the skillet until they’re perfectly golden brown on each side. When they are, we’ll take a 9×13 inch glass baking pan and grease it with a tablespoon of butter or margarine. Put the chicken breasts into the pan.
- Now, we move onto the potatoes, which we’ll slice into extremely thin strips, placing these strips around the chicken in our pan. Then, pour the entire pint of whipping cream onto the chicken and potatoes, adding a pinch of both salt and pepper.
- We finally get to use our bacon again, but it won’t be in strip form. This time, we’ll crumble up the bacon and spread it out evenly on the top of our dish. We then add the grated cheddar cheese (about two cups) on top and then sprinkle on the parsley flakes for a nice topping.
- Take out your aluminum foil and spray one side with Pam, covering the dish and then poke a hole with a fork in the foil three times. This will make sure that the cream doesn’t leave a huge mess in the oven.
- Since the oven is still set to 400 degrees, we’ll put the entire covered dish onto the middle rack of the oven. It should take 60 minutes until the dish is ready, and you’ll know when the potatoes are tender. If you prefer your potatoes to be crispy, use the last 15 minutes of cooking to move the dish to the lower rack.
- Once that’s finished, allow five to 10 minutes for the dish to cool down and settle, and then you’ll be ready to eat! There should be enough for up to six people, and all of them are sure to be happy with this delicious meal! If you have leftovers, they can be heated up in the oven at 250 degrees!