Chicken Potato Au Gratin
Indulge in the ultimate comfort food with this Chicken Potato Au Gratin recipe, a creamy and cheesy masterpiece that layers tender russet potatoes, perfectly seared chicken, and a luscious cheddar-Parmesan sauce. This hearty baked dish combines rich flavors of garlic and paprika with the velvety texture of a homemade roux, making it an irresistible centerpiece for family dinners or holiday gatherings. With golden, bubbly cheese on top and a sprinkle of fresh parsley for a bright finishing touch, this gratin is as visually stunning as it is delicious. Ready in just under 90 minutes, it’s a satisfying meal that serves 6 people—and delivers pure comfort in every bite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Chicken breasts
- 4 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups (shredded) Cheddar cheese
- 1 cup (grated) Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and thinly slice the russet potatoes (about 1/8-inch thick). Set them aside submerged in cold water to prevent browning.
Season the chicken breasts with a pinch of salt, black pepper, and paprika. Heat olive oil in a skillet over medium heat and sear the chicken until golden brown on both sides (about 3-4 minutes per side). The chicken doesn’t need to be fully cooked. Remove and let rest, then slice into thin strips.
In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Whisk in the all-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook until the sauce begins to thicken (3-5 minutes).
Stir in the cheddar cheese, parmesan cheese, salt, and black pepper. Mix until the cheese has melted into a smooth sauce, then remove from heat.
Drain the potato slices and pat them dry. Arrange 1/3 of the potato slices in an even layer at the bottom of the prepared baking dish. Top with half of the seared chicken slices and pour 1/3 of the cheese sauce over the top.
Repeat the layers, finishing with a layer of potatoes and the remaining cheese sauce. Sprinkle additional shredded cheese on top, if desired.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbly.
Let the Chicken Potato Au Gratin cool for 10 minutes before serving. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
4392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 146.8 g | 734% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 5557 mg | 242% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 31.7 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2620 mg | 202% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5432 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
