Get ready to elevate your dinner game with a mouthwatering combination that will have your taste buds dancing! Imagine tender, creamy layers of potato gratin, perfectly baked to golden perfection, paired with crispy, flavorful cornmeal fried chicken. This classic American dish is not only a feast for the eyes but also a comforting meal that brings family and friends together. With just a little bit of prep and a dash of love, you can create a culinary masterpiece that will leave everyone asking for seconds. Dive into this delectable recipe and discover the secrets to achieving the ultimate comfort food experience!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup shredded cheese
- 1 cup cornmeal
- 4 chicken thighs
- 1 tablespoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
- For the potato gratin, layer the thinly sliced potatoes in the prepared baking dish, slightly overlapping each slice. Season each layer with salt and pepper.
- Pour the heavy cream evenly over the potato layers, ensuring all potatoes are covered. Sprinkle the shredded cheese on top of the cream-covered potatoes.
- In a separate shallow dish, mix cornmeal, paprika, salt, and pepper to create a coating for the chicken.
- Pat the chicken thighs dry with paper towels. Dredge each chicken thigh completely in the cornmeal mixture, ensuring an even, thick coating.
- Place the potato gratin in the preheated oven and bake for 35-40 minutes, or until potatoes are tender and top is golden brown.
- While the gratin is baking, heat vegetable oil in a large skillet to 350°F (175°C) for frying the chicken.
- Carefully place the coated chicken thighs in the hot oil and fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
- Remove the potato gratin from the oven and let it rest for 5-10 minutes to set. Drain the fried chicken on a wire rack or paper towels to remove excess oil.
- Serve the crispy cornmeal fried chicken alongside the creamy potato gratin, garnished with fresh herbs if desired.
Tips
- Choose the Right Potatoes: For the best potato gratin, opt for starchy potatoes like Russets or Yukon Golds, as they hold their shape well and create a creamy texture.
- Layering is Key: When layering the potatoes, make sure to slightly overlap each slice. This ensures even cooking and helps the cream soak into every layer for maximum flavor.
- Season Generously: Don’t be shy with the salt and pepper! Seasoning each layer of potatoes and the chicken coating will enhance the overall taste of the dish.
- Perfect the Frying Temperature: Use a thermometer to check the oil temperature before frying the chicken. This ensures a crispy exterior while keeping the inside juicy. If the oil is too hot, the chicken will burn; too cool, and it will absorb excess oil.
- Rest Before Serving: Allow the potato gratin to rest for a few minutes after baking. This helps it set and makes serving easier. Similarly, let the fried chicken rest on a wire rack to maintain its crispiness.
- Garnish for Flair: A sprinkle of fresh herbs like parsley or chives not only adds a pop of color but also enhances the dish's flavor profile.
- Make it a Meal: Pair your potato gratin and fried chicken with a simple side salad or steamed vegetables to complete the meal and add a refreshing balance to the richness.
Nutrition Facts
Calories: 680kcal
Carbohydrates: 45g
Protein: 35g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 180mg
