Chicken and Potato Gratin
鶏じゃがグラタン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a gratin the preschool way: a layer of gently sautéed onion and chicken breast, topped with mashed potato bound with a little mayonnaise and a whisper of curry powder, then finished with crisp panko under the toaster oven. There is no white sauce or cheese to make, so it comes together with very little fuss and happens to be dairy-free. The curry powder is kept mild enough for small children - just enough to make the potatoes taste interesting - and the soft, mashed texture is easy for little ones to eat. Kids tend to clean their plates when this comes out of the oven.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gchicken breast
- 30 gonion
- 52.5 gpotato
Seasonings
- 0.1 gsalt
- 1.5 gvegetable oil
- 12 gmayonnaise
- 0.2 gsalt (for the potatoes)
- 0.1 gcurry powder
- 1.5 gpanko
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Cut the potatoes into thick quarter-rounds. Put them in a pot of cold water, bring to a boil, and cook for about 10 minutes from the point of boiling. Drain in a colander, then transfer to a bowl and mash while still warm. Mix in the salt (for the potatoes) and curry powder. Once the potatoes have cooled slightly, mix in the mayonnaise.
- 2
Cut the chicken into 1 cm cubes and toss with the salt to season.
- 3
Cut the onion in half lengthwise and slice thinly.
- 4
Heat the vegetable oil in a pan, add the onion, and cook over medium heat for 2 minutes. Reduce to low heat and cook for another 3 minutes. Add the chicken and cook over low heat for 2 minutes.
- 5
Spread the chicken and onion mixture from step 4 evenly in a heatproof baking dish, then spread the mashed potatoes from step 1 over the top.
- 6
Sprinkle the panko over the top and bake in a toaster oven (or an oven preheated to 200°C (400°F)) for 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 187.5 kcal | 375 kcal | 187.5 kcal |
| Protein | 12 g | 24 g | 12 g |
| Fat | 11.6 g | 23.1 g | 11.6 g |
| Carbohydrates | 13.2 g | 26.4 g | 13.2 g |
| Fiber | 5.3 g | 10.5 g | 5.3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 433.5 mg | 867 mg | 433.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 187.5 kcal | 12 g | 11.6 g | 13.2 g | 5.3 g | 0.6 g | 9 mg | 0.5 mg | 433.5 mg |
| 1 adult serving | 375 kcal | 24 g | 23.1 g | 26.4 g | 10.5 g | 1.2 g | 18 mg | 0.9 mg | 867 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
