Creamy Chicken, Potato & Mushroom Gratin

This Creamy Chicken, Potato & Mushroom Gratin is the ultimate comfort-food casserole, blending tender chicken breast, earthy mushrooms, and thinly sliced potatoes in a luscious, lightly spiced cream sauce, all topped with bubbling mozzarella and fresh parsley. Infused with turmeric’s warmth and balanced by a hint of tomato paste, this all-in-one bake offers layers of texture—from silky sauce to crisp golden cheese—and is surprisingly simple to prepare. Perfect for family dinners or weekend gatherings, it elevates humble ingredients into an impressive dish that delights every palate.

Cooking Time

• Preparation: 20 minutes

• Assembly: 10 minutes

• Baking: 40–45 minutes

• Total Time: Approximately 1 hour 15 minutes

Ingredients

• Main Components:

  • 2 medium potatoes (about 400 g total), peeled and thinly sliced

  • 1 large chicken breast (about 250–300 g), diced

  • 200 g mushrooms, sliced

• Sauce & Thickener:

  • 1 tbsp tomato paste

  • 1 glass (200 ml) milk

  • 2 tbsp all-purpose flour

  • 50 g unsalted butter

• Seasonings & Toppings:

  • Salt, to taste

  • ½ tsp turmeric powder

  • Freshly ground black pepper, to taste

  • 100 g mozzarella cheese, shredded

  • 2 tbsp chopped fresh parsley

Step-by-Step Cooking Directions

1. Preheat Oven & Prepare Dish
   Preheat your oven to 190 °C (375 °F). Lightly grease a 20×20 cm (8×8 in) baking dish with butter or oil.

2. Par-Cook the Potatoes
   Bring a pot of salted water to a simmer. Add sliced potatoes and cook 5 minutes until just tender but still firm. Drain and set aside.

3. Sauté Chicken & Mushrooms
   In a large skillet over medium heat, melt 25 g butter. Add diced chicken, season lightly with salt, pepper, and turmeric, and cook 4–5 minutes until no longer pink. Remove chicken to a bowl.
   In the same skillet, add remaining butter and sauté sliced mushrooms 3–4 minutes until golden. Return chicken to the pan.

4. Make the Creamy Sauce
   Sprinkle 2 tbsp flour over the chicken-mushroom mixture and stir 1 minute to cook the flour. Whisk in 1 tbsp tomato paste, then gradually pour in 200 ml milk, stirring constantly to avoid lumps. Simmer 2–3 minutes until the sauce thickens. Season with additional salt, pepper, and a pinch more turmeric for color.

5. Assemble the Gratin
   Layer half the par-cooked potatoes in the bottom of the baking dish. Spread the chicken-mushroom sauce evenly over the potatoes. Top with remaining potato slices, arranging them neatly.

6. Add Cheese & Bake
   Sprinkle 100 g shredded mozzarella over the top. Cover with foil and bake 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbling and potatoes are tender.

7. Garnish & Serve
   Remove from oven and let rest 5 minutes. Sprinkle chopped parsley over the gratin before serving to add fresh color and aroma.

Nutritional Information (per serving; serves 4)

• Calories: 380 kcal

• Protein: 22 g

• Carbohydrates: 28 g

  • Fiber: 3 g

  • Sugars: 3 g

• Fat: 18 g

  • Saturated Fat: 9 g

• Sodium: 450 mg

The Origins and Popularity of the Recipe

Gratins originated in French provincial cooking as simple layered dishes baked in cream. This variation, featuring chicken, potato, and mushrooms, modernizes the classic by incorporating turmeric for color and tomato paste for tang. Its one-dish convenience and crowd-pleasing appeal have made it a staple on home-cook blogs and comfort-food menus worldwide.

Reasons Why You’ll Love the Recipe

• All-in-One Meal: Protein, starch, and veggies in a creamy bake.

• Easy Prep: Quick sauté and layering—no complicated steps.

• Flavor Depth: Umami mushrooms, savory chicken, and subtle spice.

• Kid-Friendly: Gooey cheese and tender potatoes are universally loved.

• Make-Ahead: Assemble up to 24 hours in advance; bake when ready.

Health Benefits

• Lean Protein: Chicken breast supports muscle repair and satiety.

• Mushrooms: Low-calorie source of B vitamins, selenium, and antioxidants.

• Turmeric: Contains curcumin, an anti-inflammatory compound.

• Calcium & Protein: Mozzarella cheese contributes bone-building nutrients.

Serving Suggestions

• Side Salad: A crisp mixed-green salad with vinaigrette cuts through richness.

• Vegetable Side: Steamed broccoli or green beans add color and fiber.

• Bread: Serve with crusty baguette to mop up extra sauce.

Common Mistakes to Avoid

• Skipping Par-Boil: Raw potatoes bake unevenly; a brief simmer ensures doneness.

• Undercooking Sauce: Flour must cook and milk reduce to a thick sauce.

• Overbrowning Cheese: Tent with foil if top darkens too quickly.

Pairing Recommendations

• Wine: A light Chardonnay or Pinot Noir complements the creamy sauce and mushrooms.

• Beer: A Belgian witbier or pale ale refreshes the palate.

• Non-Alcoholic: Sparkling apple cider or iced herbal tea.

Cooking Tips

• Uniform Slices: Use a mandoline for evenly thin potato rounds.

• Moisture Control: Pat mushrooms dry to avoid excess sauce thinning.

• Flavor Boost: Stir minced garlic or a dash of nutmeg into the sauce.

Similar Recipes to Try

• Potato & Leek Gratin (Gratin Dauphinois)

• Creamy Mushroom & Spinach Bake

• Chicken & Broccoli Casserole

• French Onion-Chicken Bake

Variations to Try

• Add Greens: Layer wilted spinach or kale between potato layers.

• Spicy Kick: Stir in chili flakes or cayenne to the sauce.

• Cheese Swap: Use Gruyère, fontina, or cheddar for different flavor profiles.

• Gluten-Free: Substitute flour with cornstarch or gluten-free flour blend.

Ingredient Spotlight

Turmeric—Known for its bright yellow color and healthful curcumin, turmeric adds subtle earthiness and anti-inflammatory benefits to the creamy sauce without overpowering other flavors.

Conclusion

This Creamy Chicken, Potato & Mushroom Gratin combines simplicity and sophistication in a single casserole. Its layers of tender potatoes, savory chicken, and rich sauce finished with melted mozzarella make it a versatile, crowd-pleasing meal. Whether for a cozy family dinner or an impressive potluck contribution, this gratin delivers warm comfort and memorable flavor.

Frequently Asked Questions

1. Can I use sweet potatoes instead?
   Yes—sweet potatoes add natural sweetness; par-boil slightly longer.

2. Is this suitable for keto?
   Replace potatoes with cauliflower slices for a low-carb version.

3. Can I make it vegetarian?
   Omit chicken and add extra mushrooms, spinach, or chickpeas.

4. How far ahead can I assemble?
   Assemble up to 24 hours before baking; keep covered in fridge.

5. What’s the best cheese substitute?
   Gruyère, fontina, or a sharp cheddar all melt well.

6. Why add tomato paste?
   It deepens umami and adds a subtle tomato tang.

7. Can I freeze leftovers?
   Freeze individual portions in airtight containers up to 2 months.

8. How do I reheat without drying?
   Cover with foil and bake at 160 °C for 15 minutes or microwave gently.

9. Can I use low-fat milk?
   Yes—sauce will be lighter but still creamy.

10. Why use both oil and butter?
    Oil raises smoke point for sauté; butter adds flavor and richness.