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🍗 Fresh Potato Gratin with Bone Marrow Dumplings and Chicken

650 kcal · 75 min · 4 servings

Ingredients

• 4 Stück Chicken thighs
• 600 g Yukon Gold potatoes
• 200 g Beef marrow bones
• 50 g Flour
• 40 g Parmesan (grated)
• 200 ml Milk (whole)
• 30 ml Olive oil
• 12 g Salt
• 4 Zweige Thyme

Instructions

1. 1. Wash the potatoes and slice them into 1 cm thick rounds. Grate part of the Parmesan cheese finely by hand.
2. 2. Roast the bones in the oven at 200 degrees for 10 minutes to release the marrow. Remove them and scoop out the liquid marrow.
3. 3. Mix the marrow in a bowl with the flour, the remaining Parmesan, the milk, and half of the salt to form a dough.
4. 4. Form small balls from the mixture using wet hands (marrow dumplings).
5. 5. Rub the chicken thighs with olive oil and the remaining spice mixture.
6. 6. Layer the potato slices and marrow dumplings alternately in a baking dish. Add the thyme sprigs.
7. 7. Bake the potato-marrow-dumpling mixture with the chicken thighs at 180 degrees for 50 minutes until the chicken is cooked through.

Nutrition per serving

• kcal: 650
• Protein: 42 g · Fett/Fat: 40 g · Carbs: 35 g