I really need to make this recipe more often! Unfortunately it takes a bit more time to prepare than a lot of my other favorite recipes. This gratin recipe is great on cold days when you want something to warm yourself up with.
I’ve edited the portions of how the original recipe is written on Cookpad a bit to reflect how I usually make it.
Ingredients: (Makes 3-4 servings)
- 250 g of noodles of your choice
- 1 chicken breast
- 2 bunches of spinach
- Any other vegetables that you would like to add, such as onions or mushrooms
- About 5 tablespoons of butter
- 6 tablespoons of flour
- 2 cups and two tablespoons(450 cc + 30 cc) of milk
- 1 chicken flavored bouillon cube
- Salt and pepper to taste
- As much shredded cheese as you want (sliced cheese works too)
- Boil the pasta and put it into a separate bowl for later.
- Cut the vegetables and chicken into bite-size sizes. Boil the spinach.
- Preheat the oven to 180º C (360º F) if you’re using a regular oven. If you’re in Japan and using the oven function in a microwave like we do, preheat to 190ºC.
- Season the chicken with some salt and pepper. Heat up a small bit of oil in a pot and cook the chicken.
- After the chicken becomes a cooked color, add two teaspoons of butter and any other vegetables you plan to include aside from the spinach. Cook well and then add another 3 tablespoons of butter.
- After the butter has completely melted, turn off the heat and add in the flour.
- Once the flour has covered everything, turn the heat back on and mix them all together.
- Add two cups (450 cc) of milk and the bouillon cube in. Stir until it gets thick. If you were frying the the previous steps in a pot, then just add all this on top of the fried stuff.
- Add another two tablespoons of milk and season with salt and pepper to taste. Add the pasta and spinach into the pot, and mix them all together.
- Butter a baking pan, and then pour the contents of the pot into the pan. Use as much cheese as you want on top. I like to pile it on!
- Bake in the oven until the cheese turns golden. It takes about 20 minutes uncovered for me, but I’m sure it’d be much faster in a real oven.