Creamy Low-Salicylate Chicken and Yam Gratin

Ingredients

• 1.5 lbs yams
• 1 lb skinless boneless chicken breast halves
• 2 tbsp unsalted butter
• 1 large shallot
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup whipping cream
• 0.5 cup creme fraiche
• 0.5 cup condensed chicken broth
• 0.75 cup gruyere cheese
• 0.25 cup freshly grated parmesan cheese
• 1 tbsp parsley flakes
• 1 tbsp potato starch
• 1 tbsp canola oil
• 0.25 cup water
• 0.25 cup dry milk

Instructions

1. 1Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with Canola Oil.
2. 2In a saucepan, melt butter and sauté minced shallot until softened. Stir in garlic powder, then whisk in whipping cream, creme fraiche, Condensed Chicken Broth, dry milk, potato starch, and salt. Cook until slightly thickened, adding water if needed for desired consistency.
3. 3Layer half of the sliced yams, then half of the chicken in the prepared dish. Pour half of the cream sauce over, then sprinkle with half of the gruyere and parmesan cheeses. Repeat layers with remaining yams, chicken, sauce, and cheeses.
4. 4Bake for 45-60 minutes, or until yams are tender, chicken is cooked through, and the top is golden and bubbly. Garnish with parsley flakes before serving.