recipes · potato

Chicken and potato gratin

Layers of soft potatoes, golden chicken and onions in béchamel, under a crisp cheese top. Comforting, and about 40 g of protein a portion.

A golden potato casserole in a baking dish
Photo by Lilian Do Khac on Unsplash. It's a free stock photo, not a photo of my own cooking.
  • About 1 h 10
  • ≈ 575 kcal a portion
  • 40 g protein a portion

Portions

Dinner for 2, plus 2 lunch boxes

4

≈ €9 for 4 portions rough supermarket prices in Europe, cupboard basics not counted

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Ingredients

The gratin

  • 700 g potatoes (600 to 800 g, depending on your dish)
  • 400 g chicken breast, in small cubes
  • 2 small onions, thinly sliced (or 1 large)
  • 120 g grated cheese: cheddar, mozzarella or emmental
  • 1½ tbsp oil or butter, for the pan
  • salt, pepper, garlic powder and paprika

The béchamel

  • 30 g butter
  • 30 g flour (2 tablespoons)
  • 500 ml milk
  • salt and pepper

Method

  1. 1

    Cook the potatoes

    Peel the potatoes and cut them into slices. Cook them in boiling salted water for 15 to 20 minutes: they should be tender but not falling apart. Drain and set aside.

  2. 2

    Cook the chicken and onions

    In a frying pan with the oil or butter, cook the onions until soft and see-through. Add the chicken, season with salt, pepper, paprika and garlic powder, and cook until golden.

  3. 3

    Make the béchamel

    Melt the butter in a pan. Add the flour and whisk hard for 1 minute without letting it brown. Pour in the milk little by little, whisking all the time so there are no lumps. Let it thicken on medium heat, stirring, then season with salt and pepper.

  4. 4

    Build the gratin

    Heat the oven to 200 °C (400 °F). In a baking dish, spread a little béchamel, then half the potatoes. Add the chicken and onions and a little cheese, then the rest of the potatoes and the rest of the béchamel.

  5. 5

    Bake

    Cover generously with the rest of the cheese. Bake for 15 to 20 minutes, until the top is golden and crisp. The first time, check it now and then: every oven is different.

Tip: Make it ahead: build the gratin, keep it covered in the fridge, and bake it when you get home (add 10 minutes).

Calories, protein and cost are rough estimates for one portion, to help you plan, not exact figures.

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