Creamy Chicken and Potato Gratin
A comforting, crowd-pleasing bake of tender potato slices layered with shredded chicken, rich cream, and melted mozzarella. Simple ingredients, big flavor — perfect for a weeknight family dinner.
🛒 Ingredients
8 servings
- 1 chicken breast
- 6 medium potatoes
- 1 cup heavy cream (200 ml)
- 3 tablespoons mayonnaise
- 120 g mozzarella, sliced
- 1 chicken bouillon cube
- Salt, olive oil and black pepper
- Dried oregano
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Directions
- 1
Peel and slice the potatoes into rounds, then cook in salted boiling water until just tender (al dente).
- 2
Poach the chicken breast in water with the bouillon cube until fully cooked through.
- 3
Shred the chicken with a fork, season with salt, pepper and a drizzle of olive oil, then mix in the mayonnaise.
- 4
In a baking dish, layer the potato rounds, top with the shredded chicken mixture, then pour the cream evenly over everything.
- 5
Cover with mozzarella slices and sprinkle with dried oregano.
- 6
Cover with foil and bake at 350 °F (180 °C) for 20 minutes, then remove the foil and bake for another 10 minutes until golden and bubbly.
- 7
Serve hot with a green salad or steamed rice.
💡 Chef's Tip
For extra depth, season the shredded chicken while still warm — it absorbs flavors better. A handful of sun-dried tomatoes tucked between the layers adds a lovely sweet-savory note.
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Same category — Poultry
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