Description
This hearty casserole combines tender chicken chunks with creamy, cheesy scalloped potatoes, creating a satisfying, one-pan comfort meal perfect for holidays or busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2.5 lbs Yukon Gold potatoes, washed and sliced 1/8-inch thin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2.5 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup Gruyère cheese, shredded (divided)
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1/2 tsp paprika
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Toss the cubed chicken and sliced potatoes with onion powder, garlic powder, salt, and black pepper.
- Melt the butter in a medium saucepan over medium heat; cook minced garlic for 1 minute.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Gradually pour in the milk and heavy cream, whisking constantly until smooth.
- Simmer the sauce for 3–4 minutes until slightly thickened.
- Remove the sauce from heat and stir in 1.5 cups of cheddar, 1/2 cup of Gruyère, fresh thyme, and paprika.
- Arrange half of the seasoned chicken and potato mixture in the baking dish and pour half of the cheese sauce over it.
- Layer the remaining chicken and potatoes on top, followed by the remaining cheese sauce.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, sprinkle the remaining cheddar and Gruyère cheese over the top, and bake uncovered for another 15–20 minutes.
- Bake until potatoes are fork-tender and the cheese is golden brown.
- Check that the chicken internal temperature reaches 165°F (74°C).
- Let the casserole rest for 10 minutes before serving.
Notes
- Use a mandoline for even potato slices.
- Shred cheese from a block for a smoother sauce.
- If the top browns too fast, tent the dish loosely with foil during the final bake.
- Cut chicken uniformly for even cooking.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 2 months; thaw overnight before reheating.
- Reheat at 350°F in the oven, covered, for 20 minutes.
- Swap Gruyère with Swiss or Mozzarella.
- Replace heavy cream with half-and-half for a lighter sauce.
- Substitute fresh thyme with rosemary or sage.
- Use gluten-free flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American