Chicken au Gratin Potatoes Recipe

Name: Chicken au Gratin Potatoes Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 lb mixed red and white potatoes; ½ medium white onion; 2 tablespoons olive oil; 1 teaspoon fresh thyme leaves; 1 teaspoon sea salt; ½ head cauliflower; 2 cups chicken stock; ¾ cup grated white cheddar cheese; ¼ cup grated Parmesan cheese; 8 bone-in chicken thighs; 2 cups kale

User Reviews

5.0

156 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 servings
Calories
679 kcal
Course
Dinner
Cuisine
North American

Chicken au Gratin Potatoes Recipe

Iris Warren

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This chicken au gratin potatoes is a lightened up take on a comforting classic. It's crispy-skinned chicken, tender potatoes, kale, and fresh herbs baked until bubbly in a cauliflower cheese sauce. It's easy enough for weeknights yet elegant enough for entertaining, and it's ready in just over an hour!

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Ingredients

Servings

2 lb mixed red and white potatoes cut into bite-sized pieces
½ medium white onion roughly chopped
2 tablespoons olive oil divided
1 teaspoon fresh thyme leaves
1 teaspoon sea salt
½ head cauliflower roughly chopped
2 cups chicken stock
¾ cup grated white cheddar cheese
¼ cup grated Parmesan cheese
8 bone-in chicken thighs
2 cups kale packed

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Instructions

Preheat your oven to 400 degrees. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften.
While the potatoes are baking, prepare the rest of the recipe. Add the cauliflower and chicken stock to a medium-sized pot and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the cauliflower is soft. Transfer it to your blender or a food processor and blend on high until smooth. Pour the sauce back into the pot and add the cheese. Stir until the cheese melts.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Dry the chicken with paper towels and sprinkle the skin side with a little sea salt. Place skin side down and cook until the skin is crispy and brown. Work in batches if needed.
Once the potatoes begin to soften, remove the casserole from the oven and pour the cheesy cauliflower sauce over the top. Add the kale and mix well. Nestle the chicken thighs into the casserole and bake until the potatoes are soft and the chicken is cooked through, about 20 minutes.

Nutrition Information

Show Details

Serving 2chicken thighs plus ¼ of the fixings Calories 679kcal (34%) Carbohydrates 53g (18%) Protein 58g (116%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 225mg (75%) Sodium 920mg (38%) Potassium 2026mg (58%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 3694IU (74%) Vitamin C 122mg (136%) Calcium 345mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 679 kcal

% Daily Value*

Serving	2chicken thighs plus ¼ of the fixings
Calories	679kcal	34%
Carbohydrates	53g	18%
Protein	58g	116%
Fat	26g	40%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	225mg	75%
Sodium	920mg	38%
Potassium	2026mg	43%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	3694IU	74%
Vitamin C	122mg	136%
Calcium	345mg	35%
Iron	5mg	28%