My sister had made a casserole with chicken earlier in the week, and there was plenty of chicken left over, so I decided I wanted fried chicken and au gratin potatoes (I don’t usually eat the two together, but I was really craving this).
I borrowed the recipe for the potatoes from an acquaintance that I watched make them one time. For the chicken, I recommend using your own recipe. Everyone has their favorite way to make it, whether it’s Nana’s secret recipe or your childhood best friend’s mother’s. Personally, I just throw a bunch of fun spices in with my flour and dredge away to my heart’s content.
Au Gratin Potatoes
2 lbs potatoes (Yukon work best)
1 cup heavy cream
2 cups cheddar cheese (this can be adjusted to your taste as well as the type of cheese)
Salt and pepper to taste
Preheat oven to 375°F.
Wash potatoes and slice thinly. Place in pot of water and cook until half-way done (about 15 minutes).
In an oven-safe dish, spray Pam (or use butter). Place a layer of potato slices followed by a layer of cheese (about 1/4 cup). Pour 1/4 cup cream on top. Continue layers until finished. Top with cheese.
Place in oven and bake for 15-20 minutes, or until cheese is melted.