Creamy Chicken & Potato Gratin

Creamy Chicken & Potato Gratin

servings: 4-6

cooking time: 50 min



75 g (3 Tbsp) butter

1 onion, finely sliced

500g chicken thigh fillets, cut into bite-size pieces

1-2 Tbsp Garlic Seasoning Salt

1-2 Tsp Pink Salt & Pepper Medley

150 g (1/2 cup ) frozen peas

50 g (2 Tbsp) plain flour

500 ml/2 Cups milk

2 medium floury potatoes (peeled)


Preheat oven to 180°C (160°C fan) mark. Melt 25g of the butter in a large pan and gently fry the onions. Add in the chicken and season with approximately 1-2 tsps of the Salt and Pepper Medley Grinder in the pan. Lightly cook for 10 minutes until the onions are softened. Stir in the peas. Remove from the heat. Step aside 1 tsp of the remaining butter, and then add the rest to the empty pan and melt over medium heat. Add the flour and cook, stirring, for 30 seconds. Grind approximately one tbsp of the Garlic Seasoning Grinder and stir to combine. Take the pan off the heat and gradually mix in the milk until smooth. Return pan to heat and cook, stirring constantly, until sauce is thickened and smooth – about 5minutes. Season with some more Salt and Pepper Medley Grinder to taste. Pour into a large ovenproof serving dish and stir in the drained chicken mixture. Cut the potatoes (unpeeled) into 5mm (1/4in) rounds. Arrange slices over the chicken mixture in a single layer, overlapping slightly. Melt the remaining teaspoon of butter, then brush lightly over the potatoes. Season with some more salt and pepper. Cook in the oven for 45-50min or until the potatoes are lightly golden and tender. Serve with steamed greens, if you like.

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