Jake Harper
Chicken and potatoes au gratin is a delicious combination that can be made in several ways. The type of chicken used in this dish varies according to personal preference and the recipe followed. Some recipes call for chicken breast halves, while others suggest using chicken tenders or shredded chicken breast. Chicken thighs are also a popular choice, with the skin left on for a crispy texture. The chicken is typically seasoned with salt and pepper, and sometimes lemon rind, garlic, parsley, and other herbs and spices. This savoury dish is a comforting meal that can be enjoyed as a complete meal or paired with sides for a larger gathering.
| Characteristics | Values |
|---|---|
| Dish Name | Lemon Chicken with Cheesy Potato Au Gratin |
| Type of Dish | Comfort Food |
| Chicken Type | Chicken Breasts, Chicken Thighs, Chicken Tenders |
| Chicken Skin | Crispy |
| Chicken Preparation | Clean, Pat Dry, Season, Sear, Bake |
| Potato Type | Red and White Potatoes |
| Potato Preparation | Boil, Bake, Roast |
| Sauce | Cauliflower Cheese Sauce, Creamy Cheese Sauce |
| Other Ingredients | Broccoli, Kale, Onions, Bacon, Peas, Carrots |
| Cooking Method | Baking, Roasting, Simmering, Blending, Sear |
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What You'll Learn
Chicken au gratin potatoes with broccoli
To make chicken au gratin potatoes with broccoli, you can follow these steps:
Ingredients:
- Chicken breast halves or chicken thighs
- Potatoes (red and white)
- Broccoli
- Cheese sauce
- Boiling water
- Margarine
- Milk
- Breadcrumbs
- Flour
- Chicken stock
- Salt and pepper
Method:
- First, cook the broccoli in lightly salted boiling water for about 5 minutes, until tender. Drain it and place it in a baking dish.
- Next, prepare the potatoes according to the package directions, adding an extra tablespoon of butter. Add the potatoes to the baking dish with the broccoli, stirring the mix together gently.
- Place the chicken breast halves or thighs on top of the potato and broccoli mixture.
- Bake the dish uncovered for about 30 minutes.
- Remove the dish from the oven and place cheese slices on the chicken. Sprinkle with breadcrumbs and topping.
- Bake for another 3 to 5 minutes, or until the cheese is melted and the chicken juices run clear.
- Let the dish stand for about 5 minutes or until the sauce is as thick as desired.
You can also make the sauce ahead of time and keep it in the fridge. The sauce can be made with steamed and blended cauliflower, which gives it a creamy and velvety texture. Simply reheat the dish in the oven at 190°C for about 30 minutes until it is piping hot and the topping is golden.
Enjoy your chicken au gratin potatoes with broccoli!
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Crispy-skinned chicken with tender potatoes
Chicken au gratin potatoes is a delicious and comforting dish that combines crispy-skinned chicken with tender potatoes. This classic meal has been lightened up by using a cauliflower cheese sauce instead of a traditional cream sauce, resulting in a nourishing and satisfying dish.
To make crispy-skinned chicken with tender potatoes, you'll need the following ingredients:
- Chicken: Bone-in, skin-on chicken thighs or breasts can be used. You can also use chicken tenders or shred cooked chicken breast.
- Potatoes: Red and white potatoes are a good combination, but any variety of potatoes will work.
- Sauce: The star of this dish is the cauliflower cheese sauce. To make it, simmer cauliflower in chicken stock until soft, then blend it smooth. Stir in cheese to taste—a combination of cheddar, Gruyere, and Parmesan works well. You can also add milk, margarine, and seasonings like nutmeg, thyme, and garlic to the sauce.
- Vegetables: Kale adds a nutritious boost to the dish, and broccoli is also a popular choice. You can also include onions, bacon, and peas and carrots for a heartier meal.
Here's a step-by-step guide to putting it all together:
- Roast the potatoes in a baking dish until they are fork-tender.
- While the potatoes bake, make the sauce and prepare the chicken.
- Pat the chicken dry, then sear it in a pan until the skin is crispy and golden brown.
- When the potatoes are ready, assemble the dish by pouring the cheese sauce over them. Add the kale or other vegetables, then nestle the crispy-skinned chicken into the potatoes.
- Bake the casserole until everything is browned and bubbly.
- Let the dish rest for a few minutes before serving. Enjoy!
This dish is a complete meal on its own, but it also pairs well with various sides for larger gatherings. It's a versatile and comforting dish that's perfect for a cozy night in or a festive gathering. Enjoy the crispy-skinned chicken and tender potatoes!
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Lemon chicken with cheesy potato au gratin
Ingredients:
- Chicken breasts or thighs
- Potatoes (white, red, or a mix of both)
- Butter
- Garlic
- Lemon rind
- White wine
- Chicken stock
- Honey
- Lemon juice
- Parsley
- Olive oil
- Salt and pepper
- Cheese (sliced or shredded)
- Milk (optional)
- Broccoli (optional)
- Kale (optional)
- Fresh herbs (optional)
Instructions:
Start by cleaning the chicken and patting it dry with a paper towel. Season the chicken with salt and pepper, and set it aside. Preheat your grill or a sauté pan to medium-high heat. Lightly oil the pan with olive oil and place the chicken on it. Cook until the juices run clear.
While the chicken is cooking, prepare the potatoes. Roast them in a baking dish in the oven until they are fork-tender. For a cheesy potato au gratin, make a cheese sauce by steaming and blending cauliflower with chicken stock to create a creamy base. Add shredded cheese to the sauce and stir until melted.
Once the chicken is cooked, assemble the dish. Place the chicken on top of the potatoes and pour the cheese sauce over everything. Add in some kale for extra nutrition and flavour. Bake the casserole until everything is browned and bubbly.
For a lemony twist, create a lemon sauce by mixing butter, garlic, lemon rind, white wine, chicken stock, honey, lemon juice, and parsley. Pour this sauce over the chicken before serving.
This dish can be served with a side of broccoli or asparagus, and garnished with chopped chives. Enjoy the combination of juicy lemon chicken and cheesy potatoes!
Tips:
Feel free to marinate the chicken in a mixture of lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne before cooking to enhance the flavours. You can also add a twist by using skinless chicken thighs to reduce calories or grilling the chicken for a healthier option.
For a Greek twist, toss the chicken and potatoes with the marinade and bake them together. Drizzle with chicken broth and broil the potatoes to make them crispy.
Enjoy this delicious and easy meal with your family and friends!
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Chicken and potato gratin bake
Ingredients:
- Chicken breasts or thighs (with or without skin, according to preference)
- Potatoes (starchy varieties like Russet, Dutch creams, King Edwards, or red delight work best)
- Butter
- Salt and pepper
- Olive oil
- Cheese (varieties like Cheddar, Gruyere, or Parmesan are great)
- Milk or cream
- Fresh herbs (optional)
- Vegetables of your choice (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Prepare the chicken by cleaning it and patting it dry. Season the chicken with salt and pepper, or a rub of your choice. You can use a simple mixture of garlic and onion powder, paprika, and dried thyme.
- Heat a sauté pan or skillet on medium-high heat and add olive oil. Sear the chicken until the skin is crispy and brown, or cook until the juices run clear. If using chicken breasts, you can cut a pocket into the breast, sprinkle seasoning inside, and then close it before searing.
- While the chicken is cooking, slice the potatoes thinly, about 1/8-inch thick. You can use a mix of red and white potatoes or any variety you prefer.
- Rub the inside of a baking dish with butter. Arrange the sliced potatoes in the dish, seasoning them with salt and pepper.
- If using vegetables, cook them separately until softened. You can add onions, garlic, carrots, spinach, or mushrooms.
- Assemble the bake by placing the chicken on top of the potatoes. If using vegetables, add them as a layer between the chicken and potatoes.
- Bake uncovered for 30-50 minutes, depending on the thickness of your chicken and potatoes. The dish is ready when the chicken is cooked through and the potatoes are golden brown and tender.
- Remove from the oven and let the dish rest for 5-10 minutes before serving.
- For an extra cheesy touch, sprinkle cheese over the top of the bake before placing it in the oven. Bake until the cheese is golden brown and melted.
- Garnish with fresh herbs if desired, and enjoy!
Feel free to customize this recipe by adding your favourite vegetables or experimenting with different types of cheese. You can also try making a cheese sauce by simmering cauliflower in chicken stock, blending it smooth, and stirring in cheese. This creates a creamy and healthy alternative to traditional cream sauces. Enjoy your chicken and potato gratin bake!
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Chicken au gratin potatoes with cauliflower cheese sauce
Ingredients:
- Chicken thighs or breasts
- Potatoes (red and white)
- Curly kale
- Fresh herbs (e.g. thyme)
- Cauliflower
- Chicken stock
- Cheese (a handful)
- Olive oil
- Sea salt
- Onion (optional)
Step 1: Prepare the Potatoes
Preheat your oven to 400 degrees Fahrenheit. In a casserole dish, toss the potatoes with olive oil, thyme, and sea salt. You can also add onion for extra flavour. Cover the dish with aluminium foil and bake for 30-40 minutes, or until the potatoes are fork-tender.
Step 2: Make the Cauliflower Cheese Sauce
While the potatoes are baking, prepare the cauliflower cheese sauce. Simmer the cauliflower in chicken stock until soft. Blend it until smooth, then stir in the cheese. Season with salt and pepper to taste.
Step 3: Cook the Chicken
Pat the chicken dry and season with salt and pepper. Sear the chicken in a pan until the skin is crispy and golden brown. You can use either chicken thighs or breasts, depending on your preference.
Step 4: Assemble and Bake
Once the potatoes are ready, it's time to assemble the dish. In a baking dish, layer the potatoes, kale, and chicken. Pour the cauliflower cheese sauce over the top. Bake in the oven until everything is browned and bubbly, and the chicken juices run clear.
Step 5: Serve and Enjoy
Remove the dish from the oven and let it rest for a few minutes before serving. This chicken au gratin potatoes with cauliflower cheese sauce is a complete meal, perfect for a weeknight dinner or a special occasion. Enjoy the combination of crispy chicken, tender potatoes, and creamy sauce!
You can also prepare this dish ahead of time. The sauce and potatoes can be made and stored in the refrigerator until you're ready to assemble and bake the casserole. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Frequently asked questions
Lemon chicken is a great recipe to pair with au gratin potatoes. You can grill or stir-fry the chicken and add ingredients like lemon rind, white wine, honey, and parsley.
You can add vegetables like broccoli, onions, peas, and carrots to your chicken and au gratin potatoes. You can also add bacon, garlic, and different types of cheese.
You can make a healthy chicken and au gratin potatoes recipe by using cauliflower as the base for the cheese sauce instead of cream. You can also use skinless chicken thighs to reduce calories.
First, roast the potatoes in an oven until they are fork-tender. While they are baking, make the sauce by simmering cauliflower in chicken stock and blending it until smooth. Then, stir in the cheese. Next, pat the chicken dry and sear it until the skin is crispy and brown. Finally, assemble the casserole and bake until everything is browned and bubbly.
