Description
A creamy, cheesy potatoes au gratin with tender shredded chicken and fragrant rosemary—rich, indulgent, and perfect for any occasion! This comforting dish is a flavorful twist on the classic au gratin.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 2 cups cooked, shredded chicken
- 2 cups shredded Gruyère or cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Prepare the Sauce:
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in heavy cream, rosemary, salt, and black pepper. Heat until warm, then remove from heat.
2. Layer the Ingredients:
- Arrange half of the sliced potatoes in the baking dish.
- Add half of the shredded chicken** and pour half of the cream sauce over it.
- Sprinkle with half of the Gruyère and Parmesan cheese.
- Repeat the process with the remaining potatoes, chicken, sauce, and cheese.
3. Bake & Serve:
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- Swap chicken for turkey for a holiday-inspired version.
- Add caramelized onions or mushrooms for extra depth of flavor.
- Store leftovers in an airtight container and reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: French-Inspired
