Chicken Gratin with Béchamel and Cauliflower – How to Prepare Chicken Gratin with Béchamel

Chicken Gratin with Béchamel and Cauliflower – How to Prepare Chicken Gratin with Béchamel

Chicken gratin with béchamel and cauliflower is a delicious and nutritious dish that is easy to prepare. Despite taking about one hour to cook, it is a straightforward recipe that provides a creamy and rich flavor, making it a perfect dish for family meals or gatherings. Below, we provide the ingredients for four servings along with step-by-step instructions to help you achieve a perfect gratin.

Ingredients:

 

For the Chicken and Cauliflower Layer:

• ½ head of cauliflower, cut into medium-sized pieces
• 500 grams of chicken breast, cut into cubes or strips
• 1 cup of chopped green onions
• 1 medium-sized onion, sliced
• 2 tablespoons of vegetable oil
• ½ cup of cooking cream
• 1 teaspoon of minced garlic
• Salt to taste
• Mixed spices to taste
• Black pepper to taste
• ½ teaspoon of ground cumin
• ½ teaspoon of nutmeg

For the Béchamel Sauce:

• 2 cups of milk
• 2 tablespoons of all-purpose flour
• Salt to taste
• Black pepper to taste
• ½ teaspoon of nutmeg
• Chicken broth (as needed)
• Mozzarella cheese (as desired)
• Chopped green bell pepper (as desired)

How to Prepare Chicken Gratin with Béchamel and Cauliflower:

Step 1: Roasting the Cauliflower and Onion

1. In a large bowl, combine the cauliflower and sliced onions.
2. Sprinkle with salt, cumin, black pepper, mixed spices, and vegetable oil, then toss well to coat evenly.
3. Line a baking tray with parchment paper and spread the cauliflower mixture evenly in the tray.
4. Preheat the oven to 200°C (392°F) and roast the cauliflower for about 30 minutes, flipping occasionally to ensure even browning.

Step 2: Cooking the Chicken

1. Heat a little oil in a pan over medium heat.
2. Add the chicken strips, black pepper, nutmeg, and minced garlic, stirring well.
3. Once the chicken begins to brown, add the chopped green onions and continue stirring.
4. When the chicken turns golden, pour in the cooking cream and mix well for about 2 minutes.
5. Remove from heat and set aside.

Step 3: Preparing the Béchamel Sauce

1. In a saucepan, whisk together the milk and flour until smooth and free of lumps.
2. Add the nutmeg, salt, and black pepper, then place the saucepan over medium heat.
3. Stir continuously until the mixture thickens.
4. Gradually add a little chicken broth, stirring well until you achieve a creamy béchamel consistency.

Step 4: Assembling the Gratin

1. Grease a glass baking dish (Pyrex) with 2 tablespoons of béchamel sauce.
2. Spread the roasted cauliflower and chicken mixture evenly over the base.
3. Pour the remaining béchamel sauce over the top, covering the ingredients completely.
4. Sprinkle mozzarella cheese and chopped green bell pepper over the surface.

Step 5: Baking the Gratin

1. Place the dish in the preheated oven at 200°C (392°F).
2. Bake until the top turns golden brown and bubbly.

Step 6: Serving

• Remove from the oven and let it cool slightly before serving.
• Serve hot and enjoy the rich, creamy flavors with family or guests.

This chicken and cauliflower gratin pairs well with a fresh salad or garlic bread for a hearty and satisfying meal. Enjoy!