Chicken and Potato Gratin

Chicken and Potato Gratin

Chicken and Potato Gratin is one of my favorite comfort foods, and I love making it during the fall. I remember the first time I tried this dish, it was inspired by the legendary Richard Olney, and I instantly fell in love with the rich, buttery flavors. The idea of combining chicken with baby potatoes, then drenching everything in brown butter cream—it’s heaven on a plate! Chicken and Potato Gratin has since become a staple in my home, especially when I want to make a hearty, satisfying meal for family or friends.

Brown Butter Magic

What really sets this Chicken and Potato Gratin apart is the brown butter cream sauce. There’s something magical about how brown butter adds that deep, nutty flavor to the dish. When I first made this, I knew the sauce would be rich, but I didn’t expect it to taste this luxurious. You gently melt the butter until it foams and turns a lovely golden-brown, then mix it with garlic, cream, and aromatic herbs like thyme and sage. When the cream sauce gets poured over the chicken and potatoes, it creates the most indulgent base.

Crispy Breadcrumb Topping

One of the best parts about Chicken and Potato Gratin is the crispy breadcrumb topping. While the gratin bakes and the chicken turns golden brown, you can make these crunchy breadcrumbs that add the perfect contrast to the creamy sauce. I love how the torn bread pieces soak up the chicken drippings before they’re toasted, becoming crunchy and deeply flavorful. Right before serving, I sprinkle the toasted breadcrumbs over the gratin, and it takes the whole dish to another level.

A Family Favorite

Whenever I make Chicken and Potato Gratin, it’s always a hit. I love serving it with a bright arugula salad dressed in lemon vinaigrette to balance the richness. The dish is filling, warm, and perfect for cozy dinners, especially as the weather cools down. It’s a recipe that brings people together, and I can’t imagine a fall season without making it at least a few times!

Chef’s Notes- Chicken and Potato Gratin

• Seasoning in Advance: Seasoning the chicken a day ahead not only enhances the flavor but also helps tenderize the meat. This step can be skipped in a pinch, but it’s highly recommended for deeper flavor.
• Perfect Brown Butter: When browning butter, keep a close eye on it to avoid burning. It should turn a rich amber color with a nutty aroma. If you burn the butter, start again for the best flavor.
• Choosing the Right Potatoes: Fingerling or Yukon Gold potatoes work best because they hold their shape while becoming tender. If using a substitute like sweet potatoes, cut them into slightly thicker slices to prevent overcooking.
• Even Browning for Chicken: Make sure the chicken is dry before searing to achieve a perfect golden crust. Searing the chicken skin-side down locks in flavor and ensures crispy skin.
• Herb Infusion: Fresh thyme and sage give the gratin a fragrant, earthy flavor. If using dried herbs, reduce the amount by half to avoid overpowering the dish.
• Breadcrumb Texture: The breadcrumb topping adds crunch to the dish. Use day-old or slightly stale bread for the best texture. If gluten-free, ensure the bread is dry enough to achieve the right crispiness.
• Lemon Garnish: Lemon wedges provide a refreshing contrast to the rich cream and butter sauce. Squeeze over just before serving for a bright finish.
• Adjusting Cream: If the dish seems too rich, cut back slightly on the cream, or substitute half with chicken broth to lighten the flavor.

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Chicken and Potato Gratin

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Course: Main CourseCuisine: American, FrenchDifficulty: Medium

Servings

4

portions

Prep time

20

minutes

Cooking time

55

minutes

Calories

650

kcal

Resting Time

10

minutes

Total time

1

hour 

25

minutes

Dive into the flavors of fall with this Chicken and Potato Gratin! Inspired by Richard Olney, this dish combines brown butter and heavy cream with aromatic herbs for a luxurious yet easy-to-make meal. Perfectly seasoned chicken and crispy vegetables make this gratin a standout. Serve with lemon wedges or a bright arugula salad for a complete meal. A must-try for any home cook!

Ingredients

• Chicken and Seasoning

• 3 lb skin-on, bone-in chicken thighs and drumsticks

• 7.5 tsp kosher salt divided

• Vegetables

• 1 lb baby potatoes (such as fingerling or baby Yukon Gold), halved lengthwise

• 8 oz small or medium shallots, halved through root ends

• Brown Butter Cream

• 5 Tbsp unsalted butter divided

• 3/4 cup heavy cream

• 2 garlic cloves, finely grated

• 1/2 tsp freshly ground black pepper

• 1/4 tsp freshly grated or ground nutmeg

• 8 sprigs thyme

• 8 sage leaves

• Breadcrumb Topping

• 3.5 oz country-style bread, torn into large pieces

• Optional Garnish

• 1 lemon, cut into wedges

• Alternative Ingredients:

• Chicken thighs and drumsticks: Can be replaced with boneless chicken breasts or thighs.

• Baby potatoes: Substitute with sweet potatoes or carrots.

• Shallots: Use red onions or leeks as an alternative.

• Heavy cream: Replace with coconut cream for a dairy-free option.

• Country-style bread: Use gluten-free bread for a gluten-free version.

Directions

• Season the chicken pieces all over with 4 tsp of kosher salt. Refrigerate for at least 1 hour or up to 24 hours. Preheat the oven to 425°F. Toss the halved baby potatoes and shallots with 2 tsp of kosher salt in a large bowl.
• Melt 4 Tbsp of unsalted butter in a saucepan until browned. Remove from heat and add heavy cream, grated garlic, black pepper, nutmeg, and 1.5 tsp of salt. Warm the mixture, then add thyme and sage; remove from heat. Brown the chicken in a skillet with 1 Tbsp of butter. Transfer to a baking dish skin side up.
• Arrange seasoned potatoes and shallots around the chicken. Pour the brown butter cream mixture over them. Bake in the oven until the cream reduces and the chicken and vegetables are golden brown. Let it cool.
• Pulse torn bread in a food processor to make breadcrumbs. Toast them in a skillet with pan drippings until golden brown.
• Top the gratin with toasted breadcrumbs before serving. Serve with lemon wedges.

Equipment

• chef’s knife
• cutting board
• stainless steel skillet
• Food Processor
• baking dish
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 650kcal
• Fat: 40g
• Saturated Fat: 18g
• Cholesterol: 180mg
• Sodium: 1800mg
• Potassium: 900mg
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 3g
• Protein: 40g
• Vitamin A: 800IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 3mg

FAQs- Chicken and Potato Gratin

Can I use boneless chicken for this recipe?

Yes, you can substitute bone-in chicken thighs with boneless ones or even chicken breasts. Just adjust the cooking time to prevent overcooking the boneless meat.

Can I prepare the dish in advance?

You can season the chicken and prep the vegetables a day ahead, but it’s best to bake the gratin fresh for the best texture and flavor. If needed, reheat in the oven to maintain crispiness.

What can I use as a dairy-free substitute for heavy cream?

Coconut cream is a great dairy-free alternative. It will add a slightly sweet, coconut flavor that pairs well with the savory ingredients.

How can I make this recipe gluten-free?

Simply substitute the country-style bread for gluten-free bread to make the breadcrumb topping gluten-free.

Can I add other vegetables to the dish?

Absolutely! Root vegetables like carrots or parsnips are great additions. Just make sure to cut them to similar sizes as the potatoes for even cooking.