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Creamy chicken gratin & ham and vegetable gratin

  • 2 portions per dinner
  • Cook time: 70 minutes

Cook two dinners at once

Ingredients

Creamy chicken gratin
18 oz (500 g) chicken thigh fillets
5-6 marinated sun-dried tomatoes in oil
1 clove garlic
1 tbsp chicken stock
1 cup (200 ml) cooking cream (about 15% fat)
1 tsp dried thyme
1 tsp dried basil
½ cup (50 g) parmesan cheese

Ham and vegetable gratin
4 medium floury potatoes
2 carrots
1 yellow onion
1 red pepper
5 oz (150 g) sliced smoked ham
1 ½ cups (300 ml) cooking cream (about 15% fat)
2 cloves garlic
½ tsp salt
2 pinches freshly ground black pepper
4 oz (100 g) grated, punchy cheese

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

  1. Place the silicone molds in the Omnia mold.
  2. Chicken gratin: Cut the chicken thigh fillets in half. Slice the sun-dried tomatoes into strips. Peel and finely chop the garlic.
  3. Combine the chicken, sun-dried tomatoes, and garlic in a bowl with the chicken stock, cream, spices, and grated Parmesan cheese. Distribute in one silicone mold.
  4. Ham and vegetable gratin: peel the potatoes, carrots, and onion. Thinly slice the potatoes and carrots. Shred the onion. Trim, core, and thinly shred the pepper. Halve the ham slices. Layer the vegetables with the ham in a silicone mold.
  5. Boil the cream in a saucepan together with the crushed garlic, salt, and pepper. Remove from the heat and pour the cream mixture into the pan. Top with grated cheese.
  6. Cook on the lowest heat for about 40 minutes. Turn off the heat and leave covered for around 5 minutes.

Serving suggestion

  • Serve the chicken gratin with pasta or rice.
  • Serve the ham and vegetable gratin with a green salad.
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