Chicken and Potatoes and Bacon Au Gratin

Want a dish that has it all? Then check out this recipe for Chicken, Potatoes, and Bacon Au Gratin – it’s a full meal deal all rolled into one delicious casserole dish!

First you start with the bacon, and then you add the lovely boneless breaded chicken breasts and the shoestring-cut potatoes. How do you cut the potatoes? Well, a corn cob cutter might come in handy! The other key ingredient in this beautiful recipe is cheese – lots and lots of cheese! The cheese of your choice, or a few different kinds of cheeses if you’re that crazy about cheese. We used old cheddar, mozzarella, and parmesan! Seriously, you can’t have au gratin without cheese, so you might as well make the most of it.

This is the perfect dish for feeding a whole lot of people! Got a dinner party coming up or a potluck to go to? This is a crowd-pleaser for sure. It’s got absolutely everything crammed into it!

And where did we find this amazing recipe that will feed your family and friends for a whole week (at least, it seems like it could!)? This one’s from Jonna over at the “Just Get Off Your Butt and Bake” blog. Jonna not only loves to cook but she loves to play the piano too! She gets her love for cooking from her Mom who gave her free reign in the kitchen when she was growing up. The only deal was – she had to clean up afterwards. Thanks to Jonna’s Mom, Jonna became a wonderful cook who loves to share her favourite recipes with us. Thanks Mom! Thanks Jonna! We especially love this recipe for Chicken and Potatoes and Bacon Au Gratin.

Popular potato dishes include mashed potatoes, whole baked potatoes,boiled or steamed potatoes, French fried potatoes or chips, cut into cubes and roasted potatoes, scalloped, diced, or sliced and fried (home fries), grated into small thin strips and fried (hash browns), grated and formed into dumplings, Rösti or potato pancakes. Potatoes are the world's fourth largest food crop, followed by maize, wheat, and rice.

In America, bacon is most often cured and smoked, and different flavours can be achieved by using a variety of wood, or rarely corn cobs. Sometimes peat is used in the United Kingdom. This process of smoking and curing can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife, possibly one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring. American bacons include varieties that can be smoked with hickory or corncobs and flavourings such as red pepper, maple, brown sugar, honey, molasses, and occasionally cinnamon. Bacon can vary in sweetness and saltiness and may come from the Ozarks, New England, and the upper South states such as Kentucky, North Carolina, Tennessee and Virginia.

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