You Won’t Believe What Is In These Potatoes!!!
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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.
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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
65 Comments
One cup of flour , for dredging the flour in???????
and boneless boneless chicken breast??? how many times can you take the bones out? ha ha
my wife says, my deboned chicken still has boones… so twice at least.. 😉
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.
Dredging is dipping the chicken in the flour making sure it’s fully covered.
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!
I prefer using boneless, skinless, and meatless chicken breasts.
The Emperor’s Potatoes Au-Gratin revisited.
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)
It’s “your.”
And “grammar”.
Lololololol! Made me spew my coffee☕️ ??‼️
?
I agree
People are rude
Just say thanks or nothing at all !!!
Thats right ! Thanks Joe ! “Thanks” is all that is neccessary.
That’s pretty mean Kevin!!!!
No. It’s not . It’s the truth. The other people are being rude. Stay on topic, or don’t post.
I agree, and I seen no typos.
I saw. You seen! Lol!
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.
Agree!!! harleyhoney is right on!!
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.
I don’t eat potatoes anymore. I use cauliflower instead.
I tried riced cauliflower. It’s just nasty. But, to each their owm.
I use riced cauliflower in stuffed peppers….so good. Or unstuffed pepper casserole or soup too! Also good in unstuffed cabbage roll casserole.
I want YOUR recipe.
I use both potatoes and cauliflower when I make mashed potatoes….best of both worlds. Yum.
Hum, that’s a great idea!
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.
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.
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!
How about diced ham ?
You really asked that? Of course you can use ham or what ever you prefer to use, there are no rules in recipes.
need a print button recipes
There is a print button on your PC.
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.
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!
what do you mean by arctic circle type thin potatoes???
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
Yes, what does Arctic circle type thin mean? Can’t wait to try this!
Shoe String
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?
Yes.
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.
This looks really good. How about an opportunity to pin the recipe? I like to do that so I can find it easily.
Carol, you can pin it by finding the pin icon in the upper left hand corner on the picture. I I just did that.
Just bookmark the page and it will always be at your finger tips.
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!
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
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.
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.
Looks good and sounds good!
This recipe looks amazing and I can’t wait to try it !!!
Wow ! I expect this recipe to be delicious ! Yummo !
sounds like a really great recipe and i`m sure my fiance will enjoy it too. cant wait to try it.
Just bookmark the recipes with no-print option.
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!
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!
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.
I wonder if I could substitute frozen hashbrowns for fresh ones.
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.
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.
could milk be used instead of cream in the recipe
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. 🙁
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!!