Chicken Potato Gratin

Peel the Potatoes and make slices of about 1/2 cm thick. Boil the Potato Slices and keep them aside.

Boil Chicken with Ginger Garlic Paste with 1/2 cup water and shred it. Take a small pan. Add chopped onion and saute it. Then add Red Chili Sauce, Soya Sauce, and white vinegar to it. Put the shredded chicken to mixture and mix it well. Keep it aside.

For preparing the creamy white sauce, heat butter in a pan and Maida (all purpose flour) in it. Keep on stirring until the flour turns light golden. Stir continuously so that the flour doesn’t stick and turn brown.

Add milk to the flour and mix it well. Simmer for 5 minutes and add black pepper powder and salt to it. Keep stirring continuously so that no lumps are formed. Cook until it turns into a thick creamy sauce.

Now take a baking tray and grease it with butter. Arrange the boiled sliced potatoes at the bottom of the baking dish. Then make a layer of creamy sauce over the potatoes. Now add the shredded chicken cooked earlier over it. Again arrange a layer of potato slices over the chicken.

Lastly, spread the remaining creamy sauce prepared earlier over the potatoes and sprinkle the shredded cheese over it.

Sprinkle 1-2 pinch of oregano and bake for 30 to 35 minutes in an oven at 250-degree Celsius temperature. Your mesmerizing Creamy Chicken Potato Gratin is ready to serve.0.