"Cheesy" -Chicken Bacon Ranch Potato Bake | Au Gratin potatoes recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: reduced-fat cream cheese

💰Cheaper: ricotta cheese

Ricotta is less expensive and adds creaminess

Chop one yellow onion.

Minced two cloves of garlic.

Rinse boneless skinless chicken thighs with cold water and pat dry with napkins.

Remove chicken fat from thighs.

Place chicken thighs in a medium-sized bowl and season with 1 teaspoon of Tony Sachery's grill seasoning, 1/4 teaspoon of black pepper, 1/2 teaspoon of Chef Paul Prudhomme's Seafood Magic, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder.

Let the chicken sit at room temperature for 30 minutes to 1 hour.

Preheat the oven to 375°F (190°C).

Spread salted butter on a 9 by 12 inch glass baking pan.

Line bacon slices on one baking pan and place chicken thighs on another baking pan.

Bake bacon on the upper rack and chicken on the lower rack in the preheated oven until done.

Shred extra sharp cheddar cheese and refrigerate until needed.

Rinse russet potatoes and slice them thinly, leaving the skin on if desired.

Soak potato slices in a bowl of water with 1 teaspoon of vinegar for about 5 minutes to prevent browning.

Simmer potato slices in 2.5 quarts of water with 2 teaspoons of salt for 7 to 10 minutes until almost done, checking for doneness periodically.

Drain the cooked potatoes and let them cool for 15 to 20 minutes.

Remove bacon and chicken from the oven after about 35 minutes, allowing them to cool completely.

In a large saucepan, melt 2 tablespoons of salted butter and add 1 tablespoon of pan juices from the bacon.

Add 1 and 1/4 cups of chopped yellow onion and 1 tablespoon of chopped garlic to the saucepan and sauté.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens