Sauteed chicken on a bed of kale with a side of scalloped potatoes.
Borrowed the recipe from Cook’s Magazine. Substituted the cheddar with a swiss-gruyere mix. Not bad, but I definitely under-salted. I think I’m classifying this as American. Again, I halved the recipe because I don’t like eating leftovers.
2-3 ish potatoes
2 cloves of garlic minced
1/2 cup chicken broth
1/2 cup heavy cream
1/2 tbs thyme
Salt and Pepper to taste
450 degree F for oven.
Saute onions till golden, add garlic, thyme, salt, pepper. Then add sliced potatoes, cream, broth until it simmers. Bring down heat, and let cook until potatoes nearing tender (10 mins or so). Transfer to casserole dish. Cover top with cheese and cook in oven until sauce is bubbling and cheese is browning. Take out and cool. Consume. Bam.
This is a fairly deadly combination and definitely requires much more vegetables. I will make a salad to pair it next time but my laziness was preventing me from going out to buy more stuff.