• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tastee Recipe

You Won’t Believe What Is In These Potatoes!!!

31 July 2015
Grace
65 Comments
Argo cornstarch, au-gratin, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, betty crocker, bisquick, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, butter, cake, Campbell’s soups, casserole, chicken, Chiquita, chocolate, Clabber Girl, College Inn, cooking, cookware, Cool Whip, cream cheese, crock pot, crockpot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, foster farms, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hormel, Jell-O, jennie-o, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon, lemon pie, Libby, lunch, McCormick spices, meals, Morton salt, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, pie, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, walnuts, Wesson vegetable oil, whipped topping

This recipe has been a huge hit over at Get Off Your Butt And Bake – it has received plenty of wonderful feedback from readers! Let’s take a look at what one of them had to say about these au-gratin potatoes:

AMAZING! I made this for the picky boyfriend last night (My odds of pleasing his taste buds is about 1-50, seriously) This recipe rocked our world last night! Along with a ton of compliments, I recieved a back rub! I wouldn’t change anything about this recipe, unless you felt a need to add some sweet corn into it, but either way this is a hit! (and easy to make, I just bought pre-cooked bacon to speed up the process) Thank you for such a great and easy recipe!DanMyMan thanks you too!

I’m pretty sure that no-one will be able to resist these! Let us know in the comments how this dish turned out for you!

 

Ingredients

4 to 5 strips of crispy bacon

4 to 6 boneless boneless skinless chicken breasts

1 stick (cube) of margarine to brown the chicken in

1 cup of Gold Medal flour (for dredging the flour in)

About 5 – med to lg. potatoes (enough to fill a 9×13 glass baking dish)

1 pint whipping cream- 2 cups

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

 

Instructions:

Place bacon slices on a foil-lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set bacon aside for later.

While the bacon is cooling, brown the chicken breasts. In a large skillet or electric fry pan, melt 1 stick of margarine. (I use margarine, because butter burns too quickly)

Place 1 cup of flour into a baggie and season it with salt & pepper. About ½ tsp of each will do. Shake each piece of chicken in the seasoned flour until it’s well coated. Place chicken pieces in skillet and brown until golden on each side.

Place browned chicken in a 9×13 ” glass baking pan.

Cut your potatoes into thin french fry strips, and lay the fries around the chicken (Arctic circle type of thin!)

Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more.

Crumble bacon over the top.

Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese.

Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, or until potatoes are tender. Place your oven rack in the middle of the oven to begin with.

For crispy potatoes: During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

 

 

USE RED NEXT PAGE LINK BELOW

NEXT PAGE>>

Quick tip: You can leave the bacon out if you want a leaner dish (but who would want to do that, right?)

Thank you for this delicious recipe Get off your butt and bake

Pages: 1 2
65 Comments
  1. Anne Teichroeb May 6, 2017 at 9:45 pm Reply

    One cup of flour , for dredging the flour in???????

    • Oorphanannie May 11, 2017 at 5:40 pm Reply

      and boneless boneless chicken breast??? how many times can you take the bones out? ha ha

      • Po June 14, 2017 at 3:43 pm Reply

        my wife says, my deboned chicken still has boones… so twice at least.. 😉

    • Cathie June 27, 2017 at 10:00 pm Reply

      Read the recipe. Everyone and their computers make errors. You know what he meant. If you didn’t, hope you don’t do any of the cooking in you house.

    • Marguerite Leonard October 27, 2017 at 12:16 pm Reply

      Dredging is dipping the chicken in the flour making sure it’s fully covered.

    • Marguerite Leonard October 27, 2017 at 12:23 pm Reply

      You people are incredibly rude. This is a recipe for gosh sakes……not an English class. If there is something you don’t know then Google it!!! I’m 72 and knew what dredging was before I was 10. Any cook would know that. Geeze Louise grow up already and join the real world!

  2. Carl May 17, 2017 at 12:59 am Reply

    I prefer using boneless, skinless, and meatless chicken breasts.

    • GAYLE SPULNIAK September 30, 2017 at 11:09 am Reply

      The Emperor’s Potatoes Au-Gratin revisited.

  3. Kevin May 17, 2017 at 12:02 pm Reply

    Wow! Three comments about typos and grammer. Not one about the recipe. Either like it or don’t like it and move on. Save the inane, childish comments for you’re FB friends,..(if you have any left)

    • Mike May 22, 2017 at 8:08 pm Reply

      It’s “your.”

      • SadieA June 22, 2017 at 2:20 pm Reply

        And “grammar”.

      • Mari June 24, 2017 at 10:00 pm Reply

        Lololololol! Made me spew my coffee☕️ ??‼️

      • Susan Wright August 7, 2017 at 3:10 pm Reply

        ?

    • Joe May 29, 2017 at 7:37 pm Reply

      I agree
      People are rude
      Just say thanks or nothing at all !!!

      • Robin Burke July 13, 2017 at 2:34 pm Reply

        Thats right ! Thanks Joe ! “Thanks” is all that is neccessary.

    • jes058 June 12, 2017 at 1:41 am Reply

      That’s pretty mean Kevin!!!!

      • Beth July 3, 2017 at 8:22 pm Reply

        No. It’s not . It’s the truth. The other people are being rude. Stay on topic, or don’t post.

        • harleyhoney July 15, 2017 at 12:47 am Reply

          I agree, and I seen no typos.

          • Beverly Thomson August 20, 2017 at 2:40 am

            I saw. You seen! Lol!

    • harleyhoney July 15, 2017 at 12:42 am Reply

      Sadly Kevin you got these mindless idiots every where on the web these days. They are not smart enough to read between the lines, or simply read around the typos, and probably could not follow a recipe with or without typos.

    • Joyce July 29, 2017 at 7:41 pm Reply

      Agree!!! harleyhoney is right on!!

    • GAYKE SPULNIAK September 30, 2017 at 10:38 am Reply

      I love the inane comments. That’s the juice of life.
      Po’s chicken still has boones. Is that because of the second o? Snicker.
      We are not mindless idiots, harley…we just wanna have fun. Lighten up…Thanks.

  4. Marta May 18, 2017 at 2:15 am Reply

    I don’t eat potatoes anymore. I use cauliflower instead.

    • Beth July 3, 2017 at 8:23 pm Reply

      I tried riced cauliflower. It’s just nasty. But, to each their owm.

      • Teri C. August 19, 2017 at 11:54 pm Reply

        I use riced cauliflower in stuffed peppers….so good. Or unstuffed pepper casserole or soup too! Also good in unstuffed cabbage roll casserole.

        • Roy Corrigan August 26, 2017 at 5:09 pm Reply

          I want YOUR recipe.

    • Teri C. August 19, 2017 at 11:50 pm Reply

      I use both potatoes and cauliflower when I make mashed potatoes….best of both worlds. Yum.

    • Lavinia September 22, 2017 at 1:57 pm Reply

      Hum, that’s a great idea!

  5. Irma Gossard May 18, 2017 at 7:07 pm Reply

    I love your recipes, but would really like it if you could add a print option. I always print out recipes I would like to try and have been copying and pasting yours.

    • Stacy July 20, 2017 at 1:12 am Reply

      This is what I do in this case. Just right click the recipe, highlight what you want to save by dragging your depressed cursor over the part you want to save, hit COPY, open a new email, hit paste, and email to yourself.

  6. Sylvia Mize May 24, 2017 at 6:25 am Reply

    I’ll have to leave out the bacon — my husband hates bacon and sausage. (Yes, it’s true.) I’ll let you know how I substitute the bacon and how my husband likes this recipe! Thank you!

    • Beth May 25, 2017 at 3:25 am Reply

      How about diced ham ?

      • Teri C. August 19, 2017 at 11:58 pm Reply

        You really asked that? Of course you can use ham or what ever you prefer to use, there are no rules in recipes.

  7. karen May 27, 2017 at 2:22 pm Reply

    need a print button recipes

    • Beth July 3, 2017 at 8:23 pm Reply

      There is a print button on your PC.

      • Jamie July 5, 2017 at 1:36 am Reply

        I usually don’t print the ones I like, I copy and paste into OneNote but what everyone is talking about is, when you use the browser print option, you wind up with all the ads and comments. It is a waste of paper and ink. Many recipe sites include a print link that takes you to a page with only the recipe.

    • D. Wade August 7, 2017 at 12:18 am Reply

      Hi Karen, You can Copy and paste into any other program, such as Word, One Note, etc. There is even some really cool recipe software that I was thinking about getting. Good Luck!

  8. kathi phillips May 28, 2017 at 3:18 am Reply

    what do you mean by arctic circle type thin potatoes???

    • Janet Seeley June 13, 2017 at 1:57 am Reply

      If I’m understanding this right, there was a fast food chain called Arctic Circle, sold burgers and fries…and I’m thinking that he means that they should be as thin as the fries from Arctic Circle

  9. Mary May 31, 2017 at 2:52 am Reply

    Yes, what does Arctic circle type thin mean? Can’t wait to try this!

    • D. Wade August 7, 2017 at 12:15 am Reply

      Shoe String

  10. Beverly Armstrong May 31, 2017 at 4:41 pm Reply

    At the risk of being called rude for questioning how this is written, I am confused…recipe talks about browning the chicken twice. Shall I assume that you dredge the chicken in flour first then brown it?

    • Beth July 3, 2017 at 8:24 pm Reply

      Yes.

  11. Lee Thayer June 1, 2017 at 3:28 am Reply

    Arctic circle type thin potatoes just refers to slender fries, think of a McDonald’s french fry, that is how you want to cut them.

  12. Carol Doria June 2, 2017 at 8:37 pm Reply

    This looks really good. How about an opportunity to pin the recipe? I like to do that so I can find it easily.

    • Norma Rodgers June 26, 2017 at 2:53 pm Reply

      Carol, you can pin it by finding the pin icon in the upper left hand corner on the picture. I I just did that.

      • Ron July 26, 2017 at 6:47 pm Reply

        Just bookmark the page and it will always be at your finger tips.

  13. Judy June 12, 2017 at 1:35 am Reply

    Oh! This is fabulous! I used my mandolin and just sliced the potatoes thin. I also sliced an onion and placed it on the bottom to add more flavor. My husband loves it and said it’s a keeper! We will make this again and again!

    • Staci July 12, 2017 at 1:26 am Reply

      Question. We’re the chicken breasts over cooked? Seems like 400 Degrees in a glass dish for an hour is too long? Just wondering. Recipe sounds yummy

  14. Paula Jayne June 12, 2017 at 2:32 pm Reply

    This sounds delicious! I think I might try it w/ chopped ham instead of the chicken breasts. Or, maybe use chicken tenders instead, so as not to have such large pieces of chicken. Otherwise, it looks & sounds incredible.

  15. Beth July 3, 2017 at 8:27 pm Reply

    People need to grow up. Keep on-topic or move on. Po, I’m sure no one, not even your wife has said that to you. Also, this is not GRAMMAR101. So, keep those comments to yourself.

  16. Denise Franklin July 5, 2017 at 12:35 am Reply

    Looks good and sounds good!

  17. Betty July 8, 2017 at 3:14 pm Reply

    This recipe looks amazing and I can’t wait to try it !!!

  18. Robin Burke July 13, 2017 at 2:42 pm Reply

    Wow ! I expect this recipe to be delicious ! Yummo !

  19. Regina July 24, 2017 at 1:51 am Reply

    sounds like a really great recipe and i`m sure my fiance will enjoy it too. cant wait to try it.

  20. Susan August 6, 2017 at 11:20 pm Reply

    Just bookmark the recipes with no-print option.

  21. D. Wade August 7, 2017 at 12:13 am Reply

    Had to pound our chicken breasts down a bit because they come quite large where we live, so one breast counts as two. Also used the left over bacon grease and half the butter to brown chicken. I feel it adds a bit more flavor. Very delicious, easy recipe, great leftovers!

  22. Linda August 24, 2017 at 3:03 pm Reply

    OMG! People, QUIT nit picking on everything, ignore the ignorant for they only seek attention and probably know no better anyways.

    This recipe sounds good anyway it’s made. Enjoy!

    • GAYLE SPULNIAK September 30, 2017 at 11:00 am Reply

      I love the inane comments. That’s the juice of life.
      Po’s chicken still has boones. Is that because of the second o? Snicker.
      We are not mindless idiots, harley…we just wanna have fun. Lighten up…Thanks.

  23. J Snyder August 30, 2017 at 9:42 pm Reply

    I wonder if I could substitute frozen hashbrowns for fresh ones.

  24. Lee September 4, 2017 at 5:31 am Reply

    Why would you make the condescending comment “you really asked that”? You can be part of the problem, or part of the solution. Your choice.

  25. Jessica Alva September 5, 2017 at 8:59 pm Reply

    This sounds good. I’m looking for “bring a plate” ideas for a couple of holiday parties this year. The two replies above that tried the recipe seem quite pleased. Thank you.

  26. sharon matthews September 23, 2017 at 2:00 am Reply

    could milk be used instead of cream in the recipe

  27. Gustav Stolzfus September 25, 2017 at 4:47 pm Reply

    How interesting that there are so many poorly educated people here springing to the defense of other poorly educated people that can’t construct a couple of simple English sentences. 🙁

  28. Marthe November 6, 2017 at 2:56 pm Reply

    Use 1/2 bacon grease and 1/2 butter…to fry chicken for additional flavor and economic consideration… sounds yummy and my husband will be happy!!

Leave a Reply Cancel reply

*
*

Search Our Recipes

Tastee Recipe On Facebook

Facebook
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015

Pages

  • HOME
  • TERMS OF USE
  • PRIVACY POLICY
  • CURATION POLICY
  • DMCA POLICY
  • CONTACT US
Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.