Creamy chicken thigh and potato gratin
Tender chicken thighs nestled in sliced potatoes with cream and cheddar, baked until bubbling and golden.
- Time1 hr 30
- LevelEasy
- Costabout £2.05 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Butter a large baking dish.
- 2
Heat the oil in a frying pan and brown the chicken thighs, skin side down, for 5 minutes until golden. Set aside.
5 min - 3
Mix the cream, milk, garlic and thyme in a jug and season well.
- 4
Layer the potatoes and onion in the dish, pouring over the creamy mix as you go. Sit the chicken on top, skin side up.
- 5
Scatter over the cheddar. Cover with foil and bake for 45 minutes.
45 min - 6
Take off the foil and bake for 25 minutes more, until the potatoes are soft and the top is golden and bubbling.
25 min - 7
Rest for 5 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.