Gratin with Chicken and Potatoes (Gratin Pomme de Terre et Poulet)

Name: Gratin with Chicken and Potatoes (Gratin Pomme de Terre et Poulet)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 1 piece Chicken breast (cut into cubes); 1 medium Onion (chopped); 1 teaspoon Mustard; 2 tablespoons Olive oil; to taste pinch Salt; to taste pinch Black pepper; 1 teaspoon Chicken spices; 1/2 teaspoon Paprika; 1/2 teaspoon Garlic powder; 1/4 teaspoon Turmeric; 1/2 teaspoon Aromatic herbs (e.g., thyme, oregano); 35 grams Butter (for béchamel); 35 grams Flour (for béchamel); 0.5 liter Milk (for béchamel); 50 grams Cheese (for béchamel) (shredded, e.g., mozzarella or cheddar); 3-4 medium Potatoes (peeled, sliced, and pre-cooked (boiled or fried)); 100 grams Shredded cheese (for topping) (e.g., mozzarella or Gruyère)

A comforting and savory gratin featuring tender chicken breast, aromatic spices, and creamy béchamel sauce, layered with potatoes and baked to golden perfection. This recipe is perfect for a satisfying family meal.

#gratin

#chicken

#potato

#béchamel

#comfort food

#baked

#dinner

#family meal

Chicken preparation

Recipe Information

20m

Prep Time

35m

Cook Time

55m

Total Time

Servings

Medium

French

Arabic

Nutrition (per serving)

450

Calories

35g

Protein

30g

Carbs

20g

Fat

Béchamel sauce making

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Assembling the gratin layers

Instructions

0/8 completed

1
Cut the chicken breast into small cubes. In a pan, heat olive oil and sauté the chopped onion until translucent.
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5m
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Cut the chicken breast into small cubes. In a pan, heat olive oil and sauté the chopped onion until translucent.
5m
Ensure the onions are soft to add sweetness to the chicken.
2
Add the chicken cubes to the pan with the onion. Season with salt, black pepper, chicken spices, paprika, garlic powder, turmeric, and aromatic herbs. Cook until the chicken is browned and cooked through.
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8m
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Add the chicken cubes to the pan with the onion. Season with salt, black pepper, chicken spices, paprika, garlic powder, turmeric, and aromatic herbs. Cook until the chicken is browned and cooked through.
8m
Stir frequently to cook the chicken evenly and prevent sticking.
3
Prepare the béchamel sauce: In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a roux.
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3m
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Prepare the béchamel sauce: In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a roux.
3m
Cook the roux long enough to remove the raw flour taste but without browning it too much for a white béchamel.
4
Gradually add milk to the roux, whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens. Season with salt and pepper, then stir in the 50g of shredded cheese until melted and smooth.
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7m
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Gradually add milk to the roux, whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens. Season with salt and pepper, then stir in the 50g of shredded cheese until melted and smooth.
7m
Pour cold milk into a hot roux (or vice versa) to help prevent lumps. Add cheese off the heat to melt smoothly.
5
Preheat your oven to 180°C (350°F). Lightly grease a gratin dish. Arrange a layer of pre-cooked potato slices at the bottom.
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2m
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Preheat your oven to 180°C (350°F). Lightly grease a gratin dish. Arrange a layer of pre-cooked potato slices at the bottom.
2m
Potatoes can be boiled, steamed, or lightly fried before layering to ensure they are tender.
6
Spread the cooked chicken and onion mixture over the potato layer. Pour a generous amount of béchamel sauce over the chicken.
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2m
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Spread the cooked chicken and onion mixture over the potato layer. Pour a generous amount of béchamel sauce over the chicken.
2m
Ensure even distribution of chicken and béchamel for balanced flavor in every bite.
7
Repeat the layers if desired (potatoes, chicken, béchamel). Finish with a final layer of béchamel sauce, then sprinkle generously with the remaining 100g of shredded cheese.
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3m
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Repeat the layers if desired (potatoes, chicken, béchamel). Finish with a final layer of béchamel sauce, then sprinkle generously with the remaining 100g of shredded cheese.
3m
A good amount of cheese on top ensures a beautiful golden crust.
8
Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbling and the cheese on top is golden brown and melted.
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25m
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Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbling and the cheese on top is golden brown and melted.
25m
If the cheese is browning too quickly, you can loosely cover the gratin with foil.