Chicken au Gratin Potatoes Recipe
User Reviews
5
-
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
Description
Chicken au Gratin Potatoes features bite-sized red and white potatoes baked until soft, tossed with chopped onions and fresh thyme for an earthy base. A smooth sauce is made by simmering cauliflower in chicken stock, then blending it creamy before melting in white cheddar and Parmesan cheeses. The cheesy cauliflower sauce is poured over the baking potatoes, bringing creaminess and depth. Crispy-skinned chicken thighs pan-fried separately add a savory, crunchy texture contrast. Kale adds a touch of green vegetation and subtle flavor complexity to the finishing bake. This recipe uses a combination of roasting and stovetop methods to achieve tender vegetable components and well-browned poultry.
The dish stands on its own but may be served alongside a simple green salad or steamed vegetables as a filling meal. It also works well warmed through the next day as leftovers.
Ingredients
- 2 lb potato cut into bite-sized pieces, mixed red and white
- ½ medium white onion roughly chopped
- 2 tablespoons olive oil divided
- 1 teaspoon thyme fresh leaves
- 1 teaspoon salt sea salt
- ½ head cauliflower roughly chopped
- 2 cups chicken stock
- ¾ cup White Cheddar Cheese grated
- ¼ cup Parmesan Cheese grated
- 8 chicken thigh bone-in
- 2 cups kale packed
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
