Crispy potato rösti provides the perfect crunchy topping for this comforting, creamy chicken gratin. For a little extra flavour use chicken thigh fillets instead of chicken breast.
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Yields:
4
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
457
Ingredients
1 Tbsp. olive oil
250 g cup mushrooms, sliced
100 g smoked lardons
500 g skinless chicken breasts, cut into bite-sized pieces
2 garlic cloves, minced
25 g plain flour
300 ml milk
75 g frozen peas
Large handful fresh parsley, roughly chopped
For the topping
1 medium-large potato, about 275g
50 g mature Cheddar, grated
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Heat oil in a medium flameproof casserole or ovenproof deep frying pan over medium heat and fry the mushrooms, lardons and chicken until the chicken is just cooked through.
Step 2
Add the garlic and flour and cook, stirring, for 1min. Take pan off heat and gradually mix in the milk. Return pan to the heat and cook, stirring, until the sauce has thickened. Stir in the peas and parsley and check the seasoning.
Step 3
Peel and coarsely grate the potato. Taking small handfuls over the sink, squeeze out any liquid from the potato. Once all the potato has been squeezed, mix in the cheese and scatter over the chicken mixture.
Step 4
Cook in the oven for 25-30min until the topping is golden and the filling is bubbling. Serve with a green salad.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
