Potato Gratin And Chicken Escalope With Caramelized Onions

It is not a secret if I say that many of our Lebanese dishes originated from France. After more then seventy years of French Occupation, it is very expected that we have learnt much of their cuisine. Personally, I love gratin dishes. I previously posted Nouilles and Moussaka, both of which are gratin dishes. Today I made potato gratin, the way I like it. Its inspired by Potato Dauphinois but instead of garlic, I used onion and grated cheese. I made it as a side dish with chicken escalope topped with caramelized onions, which adds a nice flavor to the chicken. I hope you like this recipe as much as I enjoyed preparing and eating it 🙂

Ingredients for potato gratin:

  • 1kilo potato
  • 1 onion, sliced
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 4 cups milk
  • salt, seven spices
  • dash of freshly ground nutmeg
  • about 1 cup and a half of grated cheese (I used gruyere and mozzarella)

Preparation of the potato gratin:

  • Wash the potatoes and place in a big pot with about tw0 liters of water and a teaspoon of salt to boil for 10 minutes after the water starts boiling (we want the potato to be half cooked only)
  • Remove the potatoes from the water, peel it, slice it and keep aside
  • In another pot prepare the white sauce: melt the butter then add the flour and mix it well; next add the milk gradually whisking constantly until the mixture starts boiling and thickening, then add the nutmeg and one teaspoon salt
  • Preheat the oven to 180 C
  • In a tray, place one layer of the potato and sprinkle with a dash of salt and spices. Top it off with some sliced onions and a third of the white sauce; repeat this procedure to make another layer
  • For the third layer, repeat the last step with the exception of the onion; top it off with the grated cheese
  • Bake in the oven about 25-30 minutes until the top turns nice golden color

Ingredients for the caramelized onions:

  • 2 medium sized onions, sliced
  • 1/2 tablespoon sugar
  • 1 tablespoon red vinegar
  • 1/2 tablespoon corn oil

Preparation of the onions:

  • In a saucepan, heat the oil and fry the onions until golden
  • Add the sugar and keep frying and stirring until all the onions are coated with sugar
  • Add the vinegar and keep the onions on fire until they turn brown (don’t let them burn!)
  • Put the onion over the fried escalope for flavor


Spaghetti with Meat Escalope

Who doesn’t like spaghetti??

This is the most popular meal in the world and everybody loves it: children, young people and even the elderly. This is a meal I keep as a backup, because I have the ingredients always ready in my kitchen. When I don’t have escalope, I just use minced meat in the pasta sauce to make it bolognese sauce.


  • 250 gs of spaghetti
  • 1 large onion
  • 2 cloves of garlic
  • 5 red tomatoes
  • 2 tablespoons of olive oil
  • salt, pepper, thyme, oregano, basil
  • 1 tablespoon of ketchup
  • 1 tablespoon of cooking oil
  • 2 pieces of meat escalope


  • In a casserole, boil water with a tablespoon of salt and a tablespoon of cooking oil
  • When the water is boiled, put the spaghetti and boil it. When it is cooked drain it from the water
  • In another casserole, heat the olive oil, chop the onion and fry it, then add the crushed cloves of garlic
  • Put the tomatoes in boiling water for few seconds to peel them and chop into medium size cubes (if you want you can use a small  can of crushed tomatoes)
  • Add the tomatoes to the mixture of onion and garlic and let it boil on low heat
  • Season the tomato sauce with salt, pepper, and a small teaspoon of each of: thyme, oregano, basil
  • Now add ketchup and a half cup of water, cover and let it simmer for 15 minutes on low heat
  • Fry the escalope until the meat is well cooked
  • To serve, put the spaghetti in a plate, cover it with the tomato sauce and place the escalope alongside
  • You can serve it with a vegetable salad