Baked Chicken and Potato Gratin with Cheese
A comforting layered bake combining tender chicken strips, sliced potatoes, and caramelized onions bound together with a creamy béchamel sauce and melted mozzarella. The crispy cheese top contrasts with the soft, savory filling underneath. Perfect for weeknight dinners when you want something hearty but achievable. This budget-friendly version uses everyday pantry staples to create restaurant-quality comfort food that feeds a family with minimal fuss.
Ingredients
- 12 oz chicken breast, cut into strips
- ½ medium onion, cut into strips
- 2 ¼ lb potatoes, cut into round slices
- olive oil, drizzle for greasing
- 1 ¼ cups mozzarella cheese, grated
- 2 tbsp butter or margarine
- 2 tbsp wheat flour
- 2 ½ cups milk
- 1 ½ tsp salt
- 1 tsp sugar
- mixed spices, 1 packet, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Cut chicken breasts into strips.
- 2
Cut potatoes into round slices and onion into strips.
- 3
Melt butter in a skillet over medium heat.
- 4
Whisk in flour until combined, stirring constantly.
- 5
Gradually pour in milk while stirring to avoid lumps.
- 6
Add salt, sugar, and mixed spices to the sauce.
- 7
Continue cooking until sauce thickens.
- 8
Oil a baking dish and arrange half the potato slices on the bottom.
- 9
Season potatoes with black pepper.
- 10
Layer chicken strips and onion over potatoes.
- 11
Add remaining potato slices on top.
- 12
Pour cream sauce over the entire dish.
- 13
Sprinkle grated mozzarella evenly over top.
- 14
Cover with aluminum foil.
- 15
Bake at 400°F for 40 minutes.
- 16
Remove from oven and serve.
Tips
Add milk gradually to the flour-butter roux while whisking constantly to achieve a smooth, lump-free cream sauce.
Ensure the baking dish is well-oiled before layering to prevent sticking and create a golden bottom.
Good to Know
Cover and refrigerate for up to 3 days. Reheat covered at 160°C for 15-20 minutes until warmed through.
Assemble the gratin up to 12 hours in advance, cover with foil, and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve directly from the baking dish while hot. Pairs well with a simple green salad or steamed vegetables.
Common Mistakes
Whisk constantly when adding milk to the roux to avoid lumpy sauce.
Don't skip oiling the dish generously to prevent the bottom layer from sticking.
Cut potatoes uniformly so they cook evenly throughout the 40 minutes.
FAQ
Can I use boneless, skinless chicken thighs instead of breasts?
Yes, thighs work well and stay moister during baking. Cut them into similar-sized strips. Cooking time remains the same.
What if my sauce is too thick or too thin?
If too thick, whisk in a little extra milk. If too thin, mix cornstarch with cold water and stir into the sauce while cooking.
Can I freeze the assembled gratin before baking?
Yes, cover tightly with plastic wrap and foil after assembly. Freeze up to one month. Bake from frozen, adding 15-20 minutes to cooking time.