Chicken and Potato Gratin

The smell alone tugs you in before you even peek through the oven door – warm, savory, a little tangy… something between a cozy Sunday supper and a quiet French countryside afternoon. This Chicken and Potato Gratin, or Gratin de Poulet et Pommes de Terre à la Sauce Rosée if we feel a bit poetic today, is the kind that fills the kitchen with sounds and smells… soft sizzles, the faint roasted sweetness of onions, just the right richness lifting from that rosé sauce bubbling gently at the edges. It’s one of those meals that doesn’t rush you – it sort of settles in with you.

Why You’ll Crave It

• Layers of tender chicken and thinly sliced potatoes, tucked under a golden, melty cheese top – it’s comfort food but with a little elegance.
• The creamy rosé sauce is mildly tangy, slightly sweet, and beautifully coats everything without being heavy.
• Simple ingredients, most of which you probably already have – nothing fussy, but incredibly satisfying.
• A crowd-pleaser that works for casual dinner nights or dressed-up evening meals – it adapts happily.
• Makes delicious leftovers… possibly even better the next day (if there are any left).

The first time I made this, I forgot to salt the potatoes – it still vanished from the table in twenty minutes flat.

What You’ll Need

• 500 grams boneless chicken breasts: cut into bite-size pieces, tender and lean works best here
• 400 grams potatoes: peeled and sliced thin – I like them paper-thin for even cooking
• 1 medium onion: finely chopped, adds gentle sweetness and depth to the sauce
• 200 ml cooking cream: go for full-fat if you can, it creates that velvety sauce you’ll want to spoon straight
• 100 ml tomato purée: smooth and rich for that rosy hue and round, mellow flavor
• 100 grams grated cheese: something that melts well – Gruyère or a punchy Emmental is perfect
• 2 tablespoons olive oil: just enough to brown the chicken and soften the onions
• Salt and pepper: to taste, but be generous (especially with the potatoes)

Easy How-To

Prep and Season the Chicken

Chop up your chicken into small, kind pieces. Sprinkle with salt and pepper – don’t overthink, just season like you care about taste. Let it sit while you slice the potatoes (that little pause helps the flavors settle in).

Get Your Potatoes Ready

Peel them first (unless you like the rustic feel, then leave the skin), then slice as thinly as you can. A mandoline does wonders, but a steady knife hand works too. Rinse them in cold water – it washes off a bit of starch and helps them not clump up.

Make the Magic Mix

In your biggest skillet or sauté pan, heat the olive oil, not too hot. Toss in the onions – let them soften slow, no browning. Add your chicken and let it cook until it turns gold in places and smells good. Then stir in the cream and tomato purée – and suddenly, there’s sauce. Let it simmer gently till it thickens a little. Stir often. Smile while you stir.

Assemble and Bake

Scoop everything into a baking dish (a medium rectangular one works, or even a deep round dish if you’re feeling informal). Layer the potatoes, pour over the sauce, give it a gentle shake to let it settle. A pretty blanket of cheese comes last. Bake at 200°C (around 390°F) for 25-30 minutes – it should bubble and brown at the edges and the potatoes should feel soft when poked.

Time to Rest and Serve

Take it out and let it breathe. Just 5 minutes, maybe more. Things come together as it cools a little. If you scatter some chopped parsley or thyme on top, it sings even more.

Good to Know

• I once forgot the cheese. It was sad. Still good, but not glorious – don’t forget the cheese.
• If your sauce feels too thick before baking, add a splash of milk or broth – it’ll all balance out in the oven.
• You can layer the ingredients a bit like lasagna if you want – chicken mix, potatoes, more chicken… adds a whole different texture.

Serving Ideas

• Serve next to a bitter greens salad with lemon vinaigrette – the contrast lifts the creaminess perfectly.
• Offer a glass of chilled rosé or a light red wine to echo the flavors – it’s subtle, but lovely.
• Warm crusty bread to soak up the sauce… you’ll want every drop, trust me.

Top Tricks

• Use a mix of potatoes if you like variety – some for softness, some for structure. It creates a beautiful texture.
• Grate your own cheese rather than buying pre-shredded – melts better, tastes fresher.
• Don’t skimp on resting time after baking – it’s simple, but it brings the whole dish together.

Frequently Asked Questions

Can I make this ahead of time?

Yes, and it holds up well. Assemble it fully, then refrigerate before baking. You may need to add 5-10 minutes to the baking time if it’s cold when it goes in the oven.

Can I freeze leftovers?

Yes, though the texture of the cream and potatoes may change a little upon reheating. Freeze in portions, then reheat gently in the oven or microwave with a touch of extra cream or milk.

What’s the best kind of cheese to use?

Gruyère or Emmental are traditional and melt beautifully. But a strong cheddar or even Comté works if you want something a bit more robust. Even a mix is a lovely idea.

Can I use chicken thighs instead?

Absolutely. They’re juicier and a bit richer in flavor. Just trim the excess fat if you prefer things lighter.

Does this need breadcrumbs on top?

Not at all, but if you like a crunch, a tablespoon or two mixed with olive oil and scattered on top before baking is quite nice.