Chicken BBQ Potato Gratin
A hearty and comforting baked dish layering tender potato slices with creamy homemade béchamel and smoky BBQ pulled chicken, all topped with melted cheese. It's the kind of crowd-pleasing weeknight dinner that comes together with pantry staples. Every bite delivers a perfect balance of smoky, creamy, and cheesy flavors.
🛒 Ingredients
5 servings
- 200 g (7 oz) shredded cooked chicken breast
- 1/2 cup BBQ sauce
- 150 g (5 oz) shredded mozzarella or gouda cheese
- 400 g (14 oz) potatoes
- 2 cups whole milk
- 1 tablespoon melted butter
- 2 tablespoons all-purpose flour
- 1 pinch ground black pepper
- Salt to taste
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Peel the potatoes and slice them into rounds about 1.5 cm (½ inch) thick.
- 2
Cook in a pot of salted boiling water for about 5 minutes after it reaches a boil — they should be just slightly tender.
- 3
In a separate saucepan, warm the milk and melted butter over medium heat.
- 4
Whisk in the flour, salt, and pepper, stirring constantly until the béchamel thickens into a smooth sauce.
- 5
In a skillet, heat a drizzle of oil and sauté the onion and garlic until softened.
- 6
Add the shredded chicken and BBQ sauce, stir to combine, and cook for 2 minutes over low heat.
- 7
Grease a glass baking dish generously with butter.
- 8
Arrange a layer of potato rounds covering the entire bottom of the dish.
- 9
Pour the béchamel sauce evenly over the potatoes.
- 10
Spread the BBQ chicken mixture on top, then finish with a generous layer of shredded cheese.
- 11
Bake at 200 °C (390 °F) for 20–25 minutes until golden and bubbling.
💡 Chef's Tip
For deeper flavor, marinate the shredded chicken in the BBQ sauce for a few hours before assembling. Swap the béchamel for thick cream for a quicker version. Leftovers reheat beautifully the next day.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
