Chicken, Potato, Broccoli Gratin
Chicken, Potato, Broccoli Gratin
Ingredients
For the Chicken Marinade
- 200 grams chicken thigh fillet
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon parsley
- 1 teaspoon paprika powder
For the Gratin
- 1/2 onion, chopped
- 1 potato, peeled and diced
- 100-150 grams broccoli, cut into florets
- 1 block mozzarella cheese, grated
- 2-3 tablespoons butter
- 1 tablespoon all purpose flour
- 400 ml milk
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
In a bowl, combine the chicken thigh fillet with 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon parsley, and 1 teaspoon paprika powder. Mix well to ensure the chicken is evenly coated. Set aside to marinate.
⏱️ 5 min
- 2
Heat a pan over medium heat. Add a little oil (if not using a non-stick pan) and sauté the chopped 1/2 onion until it becomes fragrant and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the marinated chicken to the pan with the sautéed onion. Cook, stirring occasionally, until the chicken is fully cooked through and lightly browned, about 8-10 minutes. Remove from heat and set aside.
⏱️ 10 min
- 4
While the chicken is cooking, bring a pot of salted water to a boil. Add the diced 1 potato and cook for about 5-7 minutes. Then add the broccoli florets to the same pot and continue to boil until both the potato and broccoli are tender, about another 3-5 minutes. Drain well and set aside.
⏱️ 15 min
- 5
To make the béchamel sauce, melt 2-3 tablespoons of butter in a saucepan over medium heat.
⏱️ 2 min
- 6
Once the butter is melted, add 1 tablespoon of all purpose flour. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 7
Slowly pour in 400 ml of milk, a little at a time, while continuously whisking to prevent lumps. Continue to cook and stir until the sauce thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 8
Season the béchamel sauce with salt and black pepper to taste. Stir well.
⏱️ 1 min
- 9
Preheat your oven to 180°C (350°F). In a baking dish, combine the cooked broccoli, potatoes, and chicken. Pour the béchamel sauce over the mixture and gently stir to combine everything evenly.
⏱️ 5 min•🌡️ 180
- 10
Top the gratin generously with the grated 1 block mozzarella cheese.
⏱️ 1 min
- 11
Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted, bubbly, and golden brown on top.
⏱️ 20 min•🌡️ 180
- 12
Remove from the oven and let it rest for a few minutes before serving. Serve immediately while it’s warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken, Potato, Broccoli Gratin
For the Chicken Marinade
- 200 grams chicken thigh fillet
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon parsley
- 1 teaspoon paprika powder
For the Gratin
- 1/2 onion, chopped
- 1 potato, peeled and diced
- 100-150 grams broccoli, cut into florets
- 1 block mozzarella cheese, grated
- 2-3 tablespoons butter
- 1 tablespoon all purpose flour
- 400 ml milk
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
In a bowl, combine the chicken thigh fillet with 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon parsley, and 1 teaspoon paprika powder. Mix well to ensure the chicken is evenly coated. Set aside to marinate.
⏱️ 5 min - 2
Heat a pan over medium heat. Add a little oil (if not using a non-stick pan) and sauté the chopped 1/2 onion until it becomes fragrant and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the marinated chicken to the pan with the sautéed onion. Cook, stirring occasionally, until the chicken is fully cooked through and lightly browned, about 8-10 minutes. Remove from heat and set aside.
⏱️ 10 min - 4
While the chicken is cooking, bring a pot of salted water to a boil. Add the diced 1 potato and cook for about 5-7 minutes. Then add the broccoli florets to the same pot and continue to boil until both the potato and broccoli are tender, about another 3-5 minutes. Drain well and set aside.
⏱️ 15 min - 5
To make the béchamel sauce, melt 2-3 tablespoons of butter in a saucepan over medium heat.
⏱️ 2 min - 6
Once the butter is melted, add 1 tablespoon of all purpose flour. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 7
Slowly pour in 400 ml of milk, a little at a time, while continuously whisking to prevent lumps. Continue to cook and stir until the sauce thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 8
Season the béchamel sauce with salt and black pepper to taste. Stir well.
⏱️ 1 min - 9
Preheat your oven to 180°C (350°F). In a baking dish, combine the cooked broccoli, potatoes, and chicken. Pour the béchamel sauce over the mixture and gently stir to combine everything evenly.
⏱️ 5 min•🌡️ 180 - 10
Top the gratin generously with the grated 1 block mozzarella cheese.
⏱️ 1 min - 11
Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted, bubbly, and golden brown on top.
⏱️ 20 min•🌡️ 180 - 12
Remove from the oven and let it rest for a few minutes before serving. Serve immediately while it’s warm and enjoy!
⏱️ 2 min