Potato Gratin with Chicken (Italian Chicken)

15-Minute Potato Gratin with Chicken and Bacon Leaves: A gratin always seems more complicated and more enjoyable than regular boiling or roasting, but it doesn't have to take 45 minutes, it's good for variety and you can control the calorie content by choosing full-fat crème fraîche or low-fat crème fraîche. (Obviously it always tastes better with full fat!) Serves 4: Use 800g potatoes, cut them into thin slices and boil them in a pan for about 5-8 minutes until they are firm, not mushy. Finely chop 3 onions and place in a baking dish with 2 tablespoons of olive oil and 100 ml of chicken stock. Cook until the onions are soft, then drain the potatoes and pour over the onions. Season and pour over cream or creme fraiche until everything is covered but not swimming. Grate the Parmesan cheese over the top and finish under the broiler until nicely browned. serve with chicken and bacon, peas and spinach.

foods：
800 g potatoes
3 onions
2 tablespoons olive oil
100 ml chicken broth
1 jar of fresh cream
Cover parmesan
4 chicken breasts
4 bacon
spinach topping
peas