Creamy Leek and Chicken Gratin
A comforting one-pan dish that brings together tender chicken, silky leeks, and a rich cream sauce finished with golden melted cheese. Simple enough for busy weeknights yet impressive enough for guests, this gratin is pure comfort food at its best. Warm, hearty, and utterly satisfying.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) boneless chicken breast, cut into cubes
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 large leek, thinly sliced into rounds
- ¾ cup (200 ml) heavy cream
- 1¾ cups (400 ml) whole milk
- Salt, black pepper, and dried thyme to taste
- Shredded cheese (gruyère or mozzarella)
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Directions
- 1
Melt butter in a large skillet over medium heat. Add chicken cubes, season with salt, pepper and thyme, and cook until lightly browned on all sides.
- 2
Sprinkle flour over the chicken and stir well to coat. Gradually pour in the milk, stirring constantly to prevent lumps, until a smooth sauce forms.
- 3
Add the sliced leek, cover and simmer over low heat for 10 minutes until the leek is tender and the sauce has thickened.
- 4
Remove from heat, stir in the heavy cream, and adjust seasoning. Transfer to a baking dish.
- 5
Sprinkle generously with shredded cheese and broil in a preheated oven at 400 °F (200 °C) for 8–10 minutes until golden and bubbling.
💡 Chef's Tip
For extra depth of flavour, deglaze the pan with a splash of dry white wine before adding the milk.
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Same category — Poultry
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