Chicken and Potato Gratin With Brown Butter Cream

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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This chicken and potato gratin with brown butter cream is the ultimate comforting traybake, elevating simple ingredients into a luxurious, high-protein meal. By browning the butter before adding the double cream, you create a rich, nutty base that beautifully complements the roasted shallots and earthy herbs. The skin-on chicken stays succulent during the roasting process, while the potatoes soak up all the savoury juices, resulting in a dish that is deeply satisfying and full of complex flavour.

Ideal for a weekend family dinner or a sophisticated mid-week treat, this homemade gratin is topped with crisp, golden breadcrumbs toasted in the chicken drippings for added texture. The addition of fresh sage and thyme provides a classic autumnal aroma, while a final squeeze of lemon juice cuts through the richness of the cream. Serve this restorative dish straight from the oven for a wholesome and hearty feast.

Ingredients for Chicken and Potato Gratin With Brown Butter Cream

1.4kg skin-on, bone-in chicken thighs and drumsticks
7 1/2 teaspoons kosher salt, divided
450g small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
230g small or medium shallots, halved through root ends
5 tablespoons unsalted butter, divided
180ml double cream
٢ فصوص ثوم، مبشورة ناعماً
1/2 ملعقة صغيرة من الفلفل الأسود المطحون طازجًا
1/4 teaspoons freshly grated or ground nutmeg
8 أغصان زعتر
8 sage leaves
100g country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

How to make Chicken and Potato Gratin With Brown Butter Cream

Season chicken all over with 4 teaspoons salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.

Place a rack in middle of oven; preheat to 218°C. Toss potatoes, shallots, and 2 teaspoons salt in a large bowl.

Melt 60ml butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5–8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1 1/2 teaspoons salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.

Heat remaining 1 tablespoon butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don’t place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don’t get too crispy when they bake.

Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5–10 minutes.

Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 140g ). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5–7 minutes. Let cool.

To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.