Cheesy Chicken and Leek Gratin

Name: Cheesy Chicken and Leek Gratin
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 2 lbs (about 900g) Boneless, skinless chicken breasts, cut into 1-inch cubes; 3 large Leeks, white and light green parts only, thinly sliced and thoroughly washed; 2 tbsp Unsalted butter; 2 tbsp All-purpose flour; 2 cups Whole milk, warmed; 1/2 cup Chicken broth; 1 tsp Dried thyme; 1/2 tsp Garlic powder; 1/4 tsp Nutmeg; Salt and freshly ground black pepper To taste; 1.5 cups (about 170g) Shredded Gruyère cheese (or a mix of Gruyère and cheddar); 1/4 cup Fresh parsley, chopped, for garnish (optional)

(0 Ratings)

This Cheesy Chicken and Leek Gratin is a perfect dish for a chilly March evening, offering warmth and hearty flavors. Succulent pieces of chicken breast are sautéed with tender leeks, then enveloped in a luxurious béchamel-style sauce seasoned with herbs. Baked until bubbly and golden with a generous layer of melted cheese, it's a comforting meal that's easy to love and surprisingly elegant.

speichern

Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe skillet or Dutch ovenWhiskMeasuring cups and spoons

Instructions

1
Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
2
Add the sliced leeks to the same skillet, adding a little more olive oil if needed. Sauté over medium heat until softened, about 5-8 minutes. Season lightly with salt and pepper. Remove leeks and combine with the cooked chicken.
3
In the empty skillet, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk and chicken broth until the sauce is smooth and thickened. Stir in dried thyme, garlic powder, nutmeg, salt, and pepper.
4
Return the chicken and leeks to the skillet with the sauce, stirring gently to combine everything. Sprinkle 1 cup of the shredded Gruyère cheese over the mixture and stir until just melted into the sauce. Ensure everything is evenly distributed.
5
Smooth the top of the mixture and sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbly and the cheese topping is golden brown and melted. Let stand for 5 minutes before serving.
6
Garnish with fresh chopped parsley, if desired, and serve hot. This gratin pairs wonderfully with a simple green salad or crusty bread.

Nutrition

Calories480 kcal

Protein38g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin up to the point of baking. Cover it tightly and refrigerate for up to 24 hours. When ready to bake, you might need to add an extra 5-10 minutes to the baking time if baking from cold.

What can I use instead of Gruyère cheese?

A good substitute for Gruyère would be Emmental, Fontina, or even a sharp white cheddar. A mix of cheeses also works well to achieve a complex flavor and good melt.

How do I properly clean leeks?

Leeks can harbor a lot of dirt between their layers. After slicing, place the leeks in a colander and rinse them thoroughly under cold running water, separating the layers with your fingers to ensure all grit is removed.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.