Print

Baked Chicken & Potato Gratin

Baked Chicken & Potato Gratin
Print Recipe

A cozy and comforting baked chicken and potato gratin featuring tender layers of thinly sliced potatoes, juicy seared chicken breasts, creamy heavy cream, and melted Gruyere or sharp cheddar cheese. Perfect for family dinners or a relaxing meal at home, this one-dish wonder is easy to prepare, customizable, and delicious year-round.

Ingredients

Scale

Proteins

  • 2 boneless, skinless chicken breasts

Vegetables

  • 4 large Yukon Gold or Russet potatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves fresh garlic, minced

Dairy & Fats

  • 1 ½ cups heavy cream
  • 1 ½ cups shredded Gruyere or sharp cheddar cheese
  • 2 tablespoons butter (for greasing)

Herbs & Seasonings

  • 1 tablespoon fresh thyme or rosemary, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Potatoes and Chicken: Preheat your oven to 375°F (190°C). Slice the potatoes thinly using a mandoline slicer for uniformity. Lightly season the chicken breasts with salt and pepper. Heat a pan over medium-high heat and sear the chicken breasts until browned on both sides, about 2-3 minutes per side, to lock in juices and deepen flavor.
  2. Layer the Ingredients: Grease a baking dish with butter. Begin by layering the potato slices evenly at the bottom. Add a layer of thinly sliced onions. Place the seared chicken breasts on top. Sprinkle minced garlic and fresh herbs over the entire dish to enhance the flavor.
  3. Add Cream and Cheese: Gently pour the heavy cream over the layered ingredients, ensuring it seeps into all spaces. Generously top with shredded Gruyere or sharp cheddar cheese, which will melt into a golden, bubbling crust during baking.
  4. Bake Until Golden and Bubbling: Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the potatoes are tender and the cheese is melted and bubbly. Remove from oven and allow to rest for about 10 minutes before slicing and serving to help the gratin set.

Notes

  • Use a mandoline slicer for uniform potato slices that cook evenly.
  • Sear the chicken breasts before baking to enhance texture and flavor.
  • Bake low and slow for creamy potatoes and tender chicken.
  • Add fresh herbs toward the end to retain aroma and vibrant taste.
  • Let the gratin rest after baking for easier slicing and better structure.

Nutrition

Keywords: baked chicken potato gratin, comfort food, one dish meal, creamy chicken gratin, cheesy potato bake

Find it online: https://marybaking.com/baked-chicken-potato-gratin/