Chicken-Havarti Gratin

Cook potatoes in boiling, salted water on the stove for 5 to 6 minutes or until fork tender. Drain well; pat dry with paper towel.

Meanwhile, preheat the broiler to high. Heat oil and half of the butter in a large, ovenproof, non-stick skillet set over medium-high heat. Add chicken and ¼ tsp (1 ml) each salt and pepper. Stir-fry for 8 minutes or until browned. Transfer to a bowl; set aside.
Add remaining butter, onion, mushrooms and rosemary to skillet. Stir-fry for 6 minutes or until browned.

Stir in cooked potatoes, chicken with any accumulated juices, arugula and broth. Cook, stirring, for 1 minute or until liquid has evaporated. Spread the mixture out evenly in the skillet; remove from heat.

Meanwhile, toss the breadcrumbs with cheese and mustard. Sprinkle crumb mixture evenly over the skillet mixture. Broil on the middle rack for 5 minutes or until golden.

Wrap aluminium foil around the plastic handle of a non-stick skillet to shield it from the heat while under the broiler. To micro-cook the potatoes, place in a large heatproof bowl and add enough water to cover. Cover bowl with a heatproof plate and cook in the microwave on high for 5 to 6 minutes or until potatoes are fork tender.

For a Tex-Mex-inspired gratin, replace the mushrooms, rosemary, arugula and Havarti with chopped sweet peppers, fresh oregano, baby spinach and cubed Canadian Monterey Jack or Cheddar. Add a hint of Chili powder to the crumb topping to spice it up a little, too!