Chicken With Au Gratin Potatoes


Chicken With Au Gratin Potatoes is an impressive dish. This recipe will teach you how to cook it. You don’t need any special equipment to cook or bake it — only your imagination (I’ve set up this blog to make things easier for you, though). I’ll provide you with the recipe and a nice picture at the end.

Au Gratin Chicken Bake

Au Gratin Chicken Bake
  • Prep10 Min
  • Total50 Min
  • Servings4

Cheddar just makes dinner better. This convenient ingredient combo can be on the table in less than an hour for family or friends!


  • 1bag (14 oz) frozen broccoli florets, thawed and drained
  • 1box (7.8 oz) Betty Crocker™ Deluxe creamy Cheddar au gratin potatoes
  • 2cups boiling water
  • 2tablespoons margarine or butter
  • 1/2cup milk
  • 4boneless skinless chicken breast halves (1 1/4 lb)
  • 2slices (1 oz each) Cheddar cheese, cut diagonally in half


  • 1Heat oven to 400°F. Spray 11×7-inch baking dish or 2-quart casserole with cooking spray.
  • 2Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
  • 3Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

Tips from the Betty Crocker Kitchens

  • tip 1Add another flavor dimension to this main dish by using garlic butter instead of regular butter.
  • tip 2A tossed salad drizzled with vinaigrette dressing nicely accompanies this cheesy chicken dish.


500 Calories, 20g Total Fat, 43g Protein, 37g Total Carbohydrate, 6g Sugars

Is this a light chicken dish? No.

Is it rustic, creamy, indulgent, and sure to please your pickiest family member? Why yes.

You can call it a gratin, a dauphinoise, a casserole, or whatever you’d like, we just know it’s darn delicious. Chicken, thinly sliced potatoes, and onions are blanketed in a creamy sauce that’s absolutely amazing. It’s a little bit addictive; it’s a dish that makes it nearly impossible to stop after the first serving. (But there are worse problems to have.)

As the cream simmers it absorbs the essence of the garlic and the herbs and spices so that a mellow current of those flavors run throughout the dish. The chicken and potatoes are permeated with that nice herb flavor and the perfect mellow aroma of garlic as it bakes. It’s rich but comforting.

As with scalloped potatoes or any potato gratin, you want to make sure your potatoes are thinly sliced so they come out tender. Likewise, you’ll want to slice the onions very thinly as well so they don’t overpower the dish. If you don’t have chicken tenders, you can either pound some chicken breasts until they’re thin, or just slice them up. It’s nice how this bake has protein and a starch all in one. Throw together a side salad and you’ve got a full meal!

Chicken Potato Gratin

Serves 4-6

1 hour 20 minutes


Rated 5 out of 5

Rated by 2 reviewers

  • 2 lbs chicken tenders
  • 1 lb waxy potatoes, peeled and thinly sliced
  • 1 small white onion, thinly sliced
  • 3 cups half-and-half
  • 2 cups Gruyere or Swiss cheese, grated
  • 2 tablespoons unsalted butter, for greasing dish
  • 2 cloves garlic, whole
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground nutmeg
  • Kosher salt and freshly ground pepper
  1. Preheat oven to 400°F and rub the inside of a 9×12-inch baking dish with butter.
  2. Arrange sliced potatoes in the bottom of baking dish. Potatoes should be very thin, about 1/8-inch. Season liberally with salt and pepper.
  3. Arrange chicken tenders over the top of the potatoes and top with sliced onions. Season liberally with salt and pepper.
  4. In a large saucepan, combine half-and-half, bay leaf, nutmeg, thyme, and garlic over medium heat. Bring to a simmer and reduce heat to medium-low. Let simmer for 15 minutes.
  5. Pour half-and-half mixture over ingredients in the baking dish and remove the bay leaves and garlic cloves that should now be resting on top.
  6. Sprinkle cheese over the top and place in oven, uncovered. Bake until potatoes are tender, chicken is cooked through, and cheese is golden brown, about 1 hour.
  7. Let rest 5-10 minutes before serving. Enjoy!

One-Pan Chicken Potato Gratin

Sharing is caring!

Incredibly creamy one-pan chicken potato gratin using only three main ingredients: chicken quarters, potatoes, and cream.

This chicken and potato gratin is one of the most comforting and delicious meals you can imagine!!! No kidding! Not really diet food, but you will love this so much, you will keep making it.

Not to mention that you only need three ingredients to make it and that the recipe is also super easy and cheap to make.

One meal in a casserole dish: soft, creamy scalloped potatoes or potatoes dauphinoise with crispy and tender roasted chicken quarters on top.

one pan chicken and potatoes

What do you need?


  • Starchy potatoes are the best choice for potato gratin or potato dauphinoise. They will breakdown in that cream sauce and become soft and creamy, the perfect “bed” for the crispy and delicious chicken quarters roasted on top.
  • The only “thing” about this recipe is the slicing of the potatoes. The slices have to be really thin in order to make sure that the potatoes will be perfectly cooked in one hour.
  • You can do that with a sharp knife, but this will take its time and you have to make sure that all the slices are equally thick.
  • The best way to ensure that the slices are regular is to use a mandolin. This way you will have all your potatoes ready in no time.
one pan chicken and potatoes recipe


  • Chicken quarters are the most common cut of chicken in Germany, together with the boneless skinless breast.
  • I use them a lot in my cooking, they are easy to handle, versatile, and always delicious. You could try these roasted chicken quarters, for instance – a super easy, basic recipe for cooking whole legs.


  • The last main ingredient is the cream, you will need about 125 ml/ ½ cup heavy cream.
  • Otherwise, you will need 1 garlic clove, some sweet paprika powder, some fresh or dried thyme and rosemary, salt, and pepper.
one pan chicken and potatoes

How to prepare chicken quarters for roasting

  • The quarters have more skin and fat than the already trimmed drumsticks and thighs.
  • As they will be roasted on top of the potato gratin, all of the rendered fat will remain in the dish and will help cook the dauphinoise potatoes, making them even more delicious than regular scalloped potatoes already are.
  • But, of course, we don’t want to overdo it with the fat, otherwise the dish will become too heavy.
  • So, make sure you remove all the extra fat and skin wobbling on the underside of the thigh. Only leave the skin surrounding the drumstick and the skin on the upper side of the thigh.
roasted chicken quarters on potato gratin

How to prepare?

  • This scalloped potatoes and chicken recipe serves two, three at the most. It can be easily doubled, but you will have to use a larger casserole dish that will fit four quarters.
  • Peel the potatoes and slice them thinly, about 2-3 mm/ 0.07 – 0.11 inches thick. The best and fastest way of slicing potatoes for potato gratin is to use a mandolin/slicer (Amazon affiliate link).
  • Spread the slices into a lightly buttered casserole dish of about 20×25 cm/ 8×10 inches.
  • Mix together the heavy cream, grated garlic, and herbs. Add ½ teaspoon fine sea salt and black pepper.
  • Pour the mixture over the potatoes and shake the casserole dish slightly to ensure that the cream is evenly distributed into the dish.
how to make one pan chicken and potatoes
  •  Remove the fat and skin wobbling on the underside of the chicken thigh. Only leave the skin surrounding the drumstick and the skin on the upper side of the chicken thigh.
  • Pat the chicken quarters dry with kitchen paper. Rub well with salt, pepper, and sweet paprika. Place the chicken legs on top of the potatoes.
how to make one pan chicken and potatoes
  • Bake the chicken potato gratin in the preheated oven for 1 hour or until the meat is cooked through and the potatoes are soft.
  • To check if it is cooked through, pierce it in the thickest part of the thigh, the juices should run clear.

Leave a Reply

Your email address will not be published. Required fields are marked *

TheSuperHealthyFood © Copyright 2022. All rights reserved.