Ingredients for 6 people
- 1 kg of Charlotte potatoes
- 50 cl of whole milk
- 400g leftover roast chicken
- 4 cloves of garlic
- 1 onion
- 40g butter
- 6 sprigs of chives
- Fine salt and freshly ground pepper
Preparation: 20 minutes
Cooking: 45 minutes
Peel the potatoes and cut them into very thin slices using a mandolin. In a salad bowl, combine the slices of potatoes, salt, pepper and melted butter.
In a small casserole dish or casserole dish, spread a thick layer of potato slices in a rosette, add the carefully pulled meat, also pour in the roast chicken cooking juices if you have any left. Cover with a layer of potatoes. Pour in the milk.
Bake for 35 minutes at 180 ° C then 10 minutes at 220 ° C to color the surface of the potato cake.
Take the dish out of the oven and sprinkle it with chopped chives.
The + of milk
For rice pudding, béchamel, gratin dauphinois, preferably use raw milk or at least whole milk: the texture of your preparations will be smoother and more tender. And the taste will be more assertive!
Recipe: Sonia Ezgulian