Watercress and chicken gratin recipe

Watercress and Chicken Gratin recipe

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Ingredients

4	chicken breast fillets, diced
85 g	watercress, chopped
600 g	butternut squash, deseeded and diced
450 g	baby potatoes
2 small	red onions, sliced
1	red pepper, chopped
2 tbsp	olive oil
200 ml	crème fraîche
1 clove(s)	garlic, crushed
75 g	Gruyere cheese, grated
	salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 220°C.

In a casserole, combine squash, potatoes, onions, red peppers and chicken with olive oil. Roast for 25 minutes, until the vegetables are tender.

Pour in crème fraîche, watercress, garlic and half of the cheese. Season with salt and pepper to taste and sprinkle with the remaining cheese.

Bake for 15 minutes, until the top is golden.

Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:

610kcal