Chicken & Leek Gratin with Potato Topping

Name: Chicken & Leek Gratin with Potato Topping
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 500g Boneless, skinless chicken breasts; 3 large Leeks; 1 tbsp Olive oil; 2 tbsp Butter; 2 tbsp All-purpose flour; 500ml Milk (whole or semi-skimmed); 100ml Chicken broth; 1 tsp Dried thyme; 1/2 tsp Garlic powder; 1/4 tsp Ground nutmeg; Salt To taste; Black pepper To taste; 4 medium Potatoes (e.g., Maris Piper or Russet); 50g Gruyère or mature cheddar cheese, grated

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This hearty gratin is perfect for a chilly March evening, offering warmth and flavor in every bite. Succulent pieces of chicken and gently sautéed leeks are enveloped in a rich, herbed cream sauce. A golden-brown, crispy potato topping adds a satisfying texture, making this a complete and delicious meal that's both elegant and easy to prepare.

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Chicken & Leek Gratin with Potato Topping

Prep Time25 min

Cook Time45 min

Servings4 servings

DifficultyMedium

Equipment

Large oven-safe skillet or casserole dishWhiskMandoline (optional)

Instructions

1
Preheat oven to 190°C (375°F). Slice chicken breasts into bite-sized pieces. Wash leeks thoroughly, trim ends, and slice into 1/2-inch rounds, using only the white and light green parts.
2
Heat olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside. Add sliced leeks to the same pan and sauté until softened, about 5-7 minutes. Remove leeks and set aside.
3
Melt butter in the skillet over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and chicken broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in dried thyme, garlic powder, nutmeg, salt, and pepper. Return chicken and leeks to the sauce, mixing well.
4
Peel potatoes and slice them very thinly, either by hand or using a mandoline. Arrange the potato slices over the chicken and leek mixture in concentric circles or overlapping rows. Sprinkle the grated cheese evenly over the potatoes.
5
Bake for 30-35 minutes, or until the potatoes are tender and golden brown, and the cheese is bubbly. If the topping browns too quickly, cover loosely with foil. Let rest for 5-10 minutes before serving.

Nutrition

Calories580 kcal

Protein45g

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. You may need to add an extra 10-15 minutes to the baking time if baking from cold.

What if I don't have a mandoline for slicing potatoes?

You can carefully slice the potatoes as thinly as possible using a sharp knife. The thinner the slices, the more evenly they will cook and crisp up on top.

Can I use a different type of cheese?

Absolutely! While Gruyère or mature cheddar provides a great flavor, you can use other melting cheeses like Fontina, Comté, or even a mix of Parmesan and mozzarella for a different profile.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.