This creamy chicken and potato gratin is a comforting oven-baked dish made with tender chicken, soft potatoes, spinach, and a rich cream sauce topped with melted mozzarella. It’s a hearty family dinner that’s easy to prepare and perfect for cozy meals.
Servings: 4
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Ingredients
- 600 g chicken breast (or boneless chicken thighs), cut into large cubes
- 800 g potatoes (baby potatoes or firm potatoes), cut into chunks
- 200 g mozzarella cheese, shredded or sliced
- 15 g fresh parsley, chopped
- 100 g spinach, chopped (fresh or thawed frozen)
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 200 ml heavy cream
- 125 ml chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp Herbes de Provence (optional)
Instructions
1. Parboil the Potatoes
Wash and cut the potatoes into large chunks.
Boil them in salted water for 10–12 minutes until slightly tender but still firm. Drain and let them dry for a couple of minutes.
2. Prepare the Base
Finely chop the onion and mince the garlic.
Heat olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for about 30 seconds until fragrant.
3. Cook the Chicken
Add the chicken pieces to the skillet and season with salt and black pepper. Cook for 5–6 minutes over medium-high heat until the chicken develops a light golden color (it doesn’t need to be fully cooked yet).
4. Add the Spinach
Stir in the chopped spinach and cook for about 2 minutes until wilted.
If using frozen spinach, make sure to squeeze out any excess water first.
5. Make the Cream Sauce
Pour in the heavy cream and chicken broth. Add the Herbes de Provence if using.
Let the sauce simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning if needed.
6. Assemble the Gratin
Preheat the oven to 200°C (400°F).
Place the parboiled potatoes in a baking dish. Pour the chicken and creamy sauce mixture over the potatoes and gently mix.
7. Add the Cheese
Sprinkle the mozzarella evenly over the top of the dish.
8. Bake
Bake for 25–30 minutes until the cheese is melted and golden and the sauce is bubbling around the edges.
For a more golden top, broil for 2–3 minutes at the end.
9. Serve
Remove from the oven, sprinkle with fresh parsley, and let the dish rest for 5 minutes before serving.
Tips
- Baby potatoes work best because they hold their shape during baking.
- Cover the dish with foil for the first 15 minutes of baking, then uncover to brown the cheese.
- You can replace mozzarella with Gruyère, Comté, or Emmental cheese for a deeper flavor.
