Name: Creamy Chicken and Potato Gratin
Prep time: 8 min
Cook time: 1 h 5 min
Total time: 73 min
Yield: 1 recipe
Ingredients: Cooked chicken (shredded or chopped) – 400 g; Potatoes (thin sliced) – 600 g; Condensed cream of chicken soup – 300 g; Milk – 120 ml; Cheddar cheese (grated) – 200 g; Garlic (minced) – 10 g; Black pepper – 2 g; Butter (for dish) – 10 g; Dijon Mustard – 1 tsp (optional); Pinch of herbs of choice

Method

13 steps

Preheat oven to 180°C (fan 160°C).
In a bowl, mix together the condensed cream of chicken soup, milk, black pepper, Dijon mustard (if using), and a pinch of herbs.
Grease a 9x13 or 9x11 inch baking dish with butter.
Layer sliced potatoes on the bottom of the dish, slightly overlapping.
Sprinkle some minced garlic, then some shredded chicken, then a little grated cheese over the potatoes.
Drizzle a little of the soup mixture over the layer.
Repeat layers with remaining potatoes, garlic, chicken, cheese, and soup mixture, finishing with a layer of potatoes on top.
Pour the remaining soup mixture over the top layer of potatoes.
Sprinkle the remaining grated cheese on top and add a little extra black pepper if desired.
Cover the dish loosely with foil, tenting it so it doesn't touch the cheese.
Bake in the preheated oven for 40 minutes.
Remove the foil and bake for another 20–25 minutes, or until the top is golden and bubbling and a knife inserted into the potatoes goes in easily.
Let rest for 5 minutes before serving.

Recipe notes

Helpful tips

Use rotisserie or leftover cooked chicken to save time.
Slice potatoes to roughly even thickness so they cook evenly.
Tent the foil loosely so it steams the potatoes without touching the cheese.
Check doneness by inserting a knife into the potatoes; it should go in easily.
Let the gratin rest for 5 minutes before serving for easier slicing.

Equipment

9x13 or 9x11 inch baking dish
Mixing bowl
Knife

Storage

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave until piping hot.

Additional tips

The condensed cream of chicken soup is very salty; the source deliberately omitted added salt. Use a low-sodium soup if you prefer to add salt. Handle the hot dish carefully when removing the foil.

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