Chicken, Potato and Cheese Gratin
Layers of tender chicken thigh fillets, creamy potatoes and golden cheese come together in this comforting winter bake. Rich, warming and made for sharing, it’s the perfect dish for a chilly Tassie evening.
How long will it take?
1 hour 15 minutes
What’s the serving size?
4
What do I need?
- 2 tbsp olive oil
- 800 g chicken thigh fillets, cut into large chunks
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp butter
- 2 brown onions, thinly sliced
- 250 g Swiss brown mushrooms, sliced
- 2 cloves garlic, crushed
- 1 tsp thyme leaves
- 150 mL chicken stock
- 150 mL apple cider
- 300 mL cream
- 1 tbsp Dijon mustard
- 1 kg waxy potatoes, thinly sliced
- 150 g cheddar cheese, grated
- 50 g Parmesan, grated
How do I make it?
- Preheat oven to 200C.
- Grease a 2 ½ litre casserole dish.
- Heat olive oil in a large frying pan over medium-high heat. Season chicken thighs with salt and pepper and cook until lightly golden. Remove from the pan.
- Add butter, onions and mushrooms to the same frying pan and cook for 8-10 minutes until softened and lightly caramelised. Stir in garlic and thyme and cook for 1 minute.
- Pour in the stock and cider and bring to a simmer. Stir in cream and Dijon mustard. Return chicken to the pan and cook for 2-3 minutes.
- Arrange one-third of the potato slices in the base of the casserole dish. Spoon over half the chicken mixture. Repeat with another layer of potatoes and the remaining chicken mixture. Finish with a final layer of potatoes.
- Combine cheddar and Parmesan and sprinkle evenly over the top of the potatoes.
- Cover loosely with foil and bake for 45 minutes. Remove foil and bake for a further 25-30 minutes, or until the potatoes are tender and the top is golden and bubbling.
- Allow to stand for 10 minutes before serving.
