Creamy Shredded Chicken and Potato Gratin
A comforting baked dish featuring tender shredded chicken topped with a velvety potato cream, golden from the oven. Perfect for feeding a crowd, this easy gratin is hearty, budget-friendly, and full of warm herbed flavor.
🛒 Ingredients
10 servings
- 1 kg (2.2 lb) boneless skinless chicken breasts
- 500 g (1.1 lb) potatoes
- 2 cans heavy cream (about 400 ml total)
- 2 chicken bouillon cubes
- 1 drizzle of olive oil
- Dried oregano to taste
- Dried basil to taste
- Black pepper to taste
- Fresh chopped parsley to taste
- Mixed dried herbs to taste
- Butter for greasing
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Directions
- 1
Place the chicken breasts in a pressure cooker with the bouillon cubes and enough water to cover. Cook for about 15 minutes under pressure.
- 2
Drain and let the chicken cool slightly, then shred it finely with two forks.
- 3
Season the shredded chicken with olive oil, oregano, basil, pepper, mixed herbs and chopped parsley. Set aside.
- 4
Preheat the oven to 200 °C (400 °F). Grease a baking dish generously with butter.
- 5
Peel and chop the potatoes, then boil in salted water for 10 minutes until tender.
- 6
Drain and mash roughly with a fork.
- 7
Blend the mashed potatoes with the heavy cream in small batches until you get a smooth, creamy mixture.
- 8
Spread the seasoned shredded chicken evenly in the greased baking dish.
- 9
Pour the potato cream over the chicken and smooth the surface with a spatula.
- 10
Bake for 20–25 minutes until the top is golden and bubbling. Serve hot.
💡 Chef's Tip
Sprinkle grated gruyère or cheddar over the top before baking for an even crispier golden crust. A pinch of nutmeg stirred into the potato cream adds a subtle, warming depth.
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Same category — Poultry
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