A good cauliflower gratin that is a complete dish! A nice steamed cabbage with a little chicken all mixed in a cheese sauce with bacon and baked in the oven! It's simple, quick, and delicious and it's a change from the traditional cauliflower gratin that is too often shunned by children.
INGREDIENTS
300g chicken breast or leftover roast chicken
200 g of bacon pieces
8 firm potatoes
1 large cauliflower
250 ml of milk
250 ml chicken broth
3 tbsp cornstarch
100 g grated Emmental
50 g of cream cheese
1 tsp ranch spices
1 tbsp of parsley
INSTRUCTIONS
Steam the cauliflower cut into florets with the peeled and cut into 8 potatoes (15 minutes) or under pressure (4 minutes). Brown, the chicken cut into pieces in a pan, season with salt and pepper, and add the bacon pieces, cook for about 10 minutes until the chicken is cooked.
Mix the milk with the cornstarch and add it to the broth in a saucepan, season a little with salt and pepper, add the ranch spice, and thicken on the heat. When the sauce has thickened, add the cream cheese and half the Emmental. Mix the sauce with the chicken, the bacon and the cauliflower, the potatoes and pour the preparation into a buttered gratin dish, sprinkle with the rest of Emmental, and bake in a preheated oven at 180 ° for 15 to 20 minutes until the dish is well browned. Serve hot.
