Ingredients

• 1 3/4 lbs potatoes, peeled and thinly sliced
• 3 onions, thinly sliced
• 2 tablespoons olive oil
• 1/2 cup chicken stock
• 1 cup creme fraiche
• 1/2 cup grated Parmesan
• 4 boneless, skinless chicken breasts
• 4 bacon slices
• 3 cups fresh spinach
• 1 cup frozen peas
• to taste salt and pepper

Equipment

• Large pot
• Oven-safe baking dish
• Skillet
• Mandoline or sharp knife
• Box grater

Instructions

1. Bring a large pot of salted water to a boil and add the thinly sliced potatoes. Cook for 5 to 8 minutes, just until they are firm-tender and not falling apart, so they finish cooking in the oven without turning to mush.
2. In an oven-safe baking dish, combine the sliced onions, olive oil, and chicken stock. Set over medium heat or in the oven and cook until the onions turn soft and translucent, about 8 minutes, which mellows their bite and sweetens the base.
3. Drain the potatoes well and layer them over the onions. Season generously with salt and pepper so every layer has flavor.
4. Spoon the creme fraiche evenly over the potatoes until everything is coated but not swimming, then scatter the grated Parmesan across the top for that golden crust.
5. Slide the dish under the broiler and cook until the top is bubbling and deeply golden, 4 to 6 minutes, watching closely so the cheese browns without burning.
6. Meanwhile, season the chicken breasts and cook in a skillet over medium-high heat, about 6 to 7 minutes per side, until golden and cooked through (165F inside). In the same pan, crisp the bacon until browned.
7. Add the peas and spinach to the pan for the last couple of minutes, tossing until the spinach wilts and the peas heat through. Serve the gratin alongside the chicken, bacon, and greens.