Potato Gratin with Chicken

Begin by finely slicing 800g of potatoes into thin, even rounds. Place them in a pan of boiling water and cook gently for 5 to 8 minutes until they are firm but not fully soft—this ensures they will finish cooking perfectly in the oven without falling apart. Meanwhile, thinly slice 3 onions and arrange them in an ovenproof dish. Drizzle with 2 tablespoons of olive oil and pour in 100ml of chicken stock to keep the onions moist and infuse gentle savory notes. Cook the onions until they become soft and translucent—this forms a flavorful base layer for the gratin. Drain the potatoes carefully to remove excess water, then layer them evenly over the softened onions. Sprinkle with a pinch of salt and pepper to season. Next, spoon over a pot of creme fraiche, spreading it to cover the potatoes entirely without drowning them, maintaining a balance of creaminess. Generously grate Parmesan cheese over the top to create a glorious golden crust. Pop the dish under a hot grill and cook until the cheese is melted and beautifully golden, forming a crispy, savory topping. Serve your gratin alongside pan-fried chicken breasts and crispy bacon strips for richness and protein. Add steamed peas and fresh spinach on the side to bring a pop of color and a nourishing touch. For extra tips: slicing potatoes uniformly ensures even cooking; using full-fat creme fraiche intensifies the creamy flavor, though you can opt for lower-fat versions if preferred; keep an eye under the grill to avoid burning the cheese topping.