Chicken, Potato and Mushroom Gratin

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2-3 cups - pre-boiled, shredded chicken
  • 6 tbsp - butter
  • 1 kg - mushrooms, chopped
  • 8-10 pods - garlic, chopped fine
  • 2 tsp - dried thyme
  • 1 tsp - dried rosemary, crushed
  • Salt - to taste
  • Ground Black Pepper - to taste
  • 2 cups - chicken broth
  • 1.5 kg - baking potatoes, scrubbed
  • 2 cups - parmesan cheese
  • 2 cups - heavy whipping cream
  • Salt - to taste
  • 1 tsp - freshly ground black pepper

How to Make Chicken, Potato and Mushroom Gratin

  • Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates (about 10 minutes). Add garlic, thyme, and rosemary, saute for 1 minute. Add chicken and chicken broth.
  • Simmer until liquid evaporates, stirring often, about 15 minutes.
  • Season with salt and pepper. Cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Prepare the baking dish by buttering the inner surface well.
  • Peel potatoes, and cut into thin slices.
  • Arrange a third of the potatoes in prepared dish, overlapping slightly.
  • Pour half of the chicken-mushroom mixture over the potatoes.
  • Sprinkle a third of the cheese over mushrooms.
  • Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third of the cheese.
  • Arrange remaining potatoes atop cheese.
  • Whip together the cream, salt, and pepper in a large bowl.
  • Blend well and pour mixture over potatoes. Cover loosely with foil.
  • Position 1 rack in middle of the oven, and another rack in bottom third of oven.
  • Bake in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
  • Uncover. Make sure potatoes are submerged.
  • Sprinkle remaining cheese over potatoes.
  • Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
  • Let it stand 10 minutes before serving.
  • Serve with garlic bread.