This creamy chicken and vegetable gratin is comfort food at its best: tender potatoes, seared chicken and sweet peppers tucked under a silky bechamel and a golden mozzarella blanket. It is an easy, family-friendly bake — if you love baked chicken dinners, you will also enjoy Chicken Cordon Bleu and Crispy Oven-Baked Breaded Chicken.
Ingredients
- 5-6 potatoes, boiled
- 500 g (1.1 lb) chicken breast, cubed
- 1 onion, sliced
- 2 bell peppers, julienned
- 200 g (2 cups) shredded mozzarella
- Salt and pepper
- For the bechamel: 50 g (3 tbsp) flour
- 50 g (3 tbsp) butter
- 600 ml (2 1/2 cups) milk
- Nutmeg and salt
Instructions
- Boil the potatoes until done. Cube the chicken; slice the onion and peppers.
- Sear the chicken in oil about 10 minutes. Add the onion and peppers; cook 5 more minutes. Season.
- Butter a baking dish and layer everything in.
- For the bechamel, melt the butter, whisk in the flour, then gradually whisk in the milk until thick. Season with nutmeg and salt. Pour over the layers and top with mozzarella.
- Bake at 180°C (350°F) until golden.
Tips
- Whisk the milk in gradually so the bechamel stays smooth and lump-free.
- Try a cheesy mushroom variation next time with Mushroom and Chicken Quiche, and see Allrecipes for more gratin inspiration.
- Let the gratin rest for 10 minutes before serving so the layers set.
Nutrition: per 100 g: 77 kcal, protein 8.3 g, fat 3.8 g, carbs 2.6 g.