These chicken au gratin potatoes are a lightened-up take on a comforting classic. It’s crispy-skinned chicken, tender potatoes, kale, and fresh herbs baked until bubbly in a cauliflower cheese sauce. It’s easy enough for weeknights yet elegant enough for entertaining, and it’s ready in just over an hour!
This chicken au gratin potatoes recipe is my idea of easy comfort food done right. Crispy-skinned chicken thighs bake alongside tender potatoes, kale, and fresh herbs, all tucked into a creamy cauliflower cheese sauce that brings everything together. It has the cozy appeal of scalloped potatoes, but adding the chicken turns it into a complete, satisfying meal straight from the oven.
Instead of a traditional cream sauce, I use cauliflower as the base, inspired by my cauliflower alfredo . Simmered with good chicken stock and blended smooth, it becomes surprisingly rich and velvety with just a handful of white cheddar and parmesan stirred in. There’s no cream and no flour here—just a sauce that coats the potatoes beautifully without overwhelming the dish.
I love making this with a mix of red and white potatoes for texture, curly kale for a bit of earthy bite, and chicken thighs, which stay juicy and flavorful as everything bakes together. It’s the kind of meal I reach for on Sunday nights, for family gatherings, or when I want something comforting that everyone at the table is genuinely excited about.
What to serve with chicken au gratin potatoes
With the vegetables and meat, you can enjoy this chicken and au gratin potatoes as a complete meal on its own. If you’re serving a crowd, it pairs well with a variety of sides and it’s easy to build a menu around. Try serving it with my spring mix salad or winter green salad .
Can I make this dish ahead of time?
If you’re serving this to guests and don’t want last-minute prep, you can assemble the casserole and refrigerate it for up to a day. You’ll need to bake the casserole a little longer, since it won’t be hot when it goes into the oven.
How long do leftovers keep in the fridge?
Store leftovers in a covered container in your refrigerator for up to 3 days.
Does the sauce taste a lot like cauliflower?
Cauliflower might seem like a strange ingredient in a cheese sauce, but you’ll be delighted with how delicious it is. When it’s steamed and blended, it becomes creamy and velvety. It has a mild cauliflower flavor, but you’ll hardly notice it with the cheese and other ingredients.
Can I use skinless chicken thighs?
Yes! I love crispy chicken skin, but you can lighten it up by using skinless thighs.
Chicken au Gratin Potatoes with a Lightened-Up Cream Sauce
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Ingredients
- ▢ 2 lb mixed red and white potatoes (cut into bite-sized pieces)
- ▢ ½ medium white onion (roughly chopped)
- ▢ 2 tablespoons olive oil (divided)
- ▢ 1 teaspoon fresh thyme leaves
- ▢ 1 teaspoon sea salt
- ▢ ½ head cauliflower (roughly chopped)
- ▢ 2 cups chicken stock
- ▢ ¾ cup grated white cheddar cheese
- ▢ ¼ cup grated parmesan cheese
- ▢ 8 bone-in chicken thighs
- ▢ 2 cups kale (packed)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften. 2 lb mixed red and white potatoes, ½ medium white onion, 1 teaspoon fresh thyme leaves, 1 teaspoon sea salt
- While the potatoes are baking, prepare the rest of the recipe. Add the cauliflower and chicken stock to a medium-sized pot and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the cauliflower is soft. Transfer it to your blender or a food processor and blend on high until smooth. Pour the sauce back into the pot and add the cheese. Stir until the cheese melts. ½ head cauliflower, 2 cups chicken stock, ¾ cup grated white cheddar cheese, ¼ cup grated parmesan cheese
- Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Dry the chicken with paper towels and sprinkle the skin side with a little sea salt. Place skin side down and cook until the skin is crispy and brown. Work in batches if needed. 8 bone-in chicken thighs
- Once the potatoes begin to soften, remove the casserole from the oven and pour the cheesy cauliflower sauce over the top. Add the kale and mix well. Nestle the chicken thighs into the casserole and bake until the potatoes are soft and the chicken is cooked through, about 20 minutes. 2 cups kale
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Nutrition
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More chicken and potato recipes
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Chicken au Gratin Potatoes with a Lightened-Up Cream Sauce
Ingredients
- 2 lb mixed red and white potatoes , cut into bite-sized pieces
- ½ medium white onion , roughly chopped
- 2 tablespoons olive oil , divided
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- ½ head cauliflower , roughly chopped
- 2 cups chicken stock
- ¾ cup grated white cheddar cheese
- ¼ cup grated parmesan cheese
- 8 bone-in chicken thighs
- 2 cups kale , packed
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften. 2 lb mixed red and white potatoes, ½ medium white onion, 1 teaspoon fresh thyme leaves, 1 teaspoon sea salt
- While the potatoes are baking, prepare the rest of the recipe. Add the cauliflower and chicken stock to a medium-sized pot and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the cauliflower is soft. Transfer it to your blender or a food processor and blend on high until smooth. Pour the sauce back into the pot and add the cheese. Stir until the cheese melts. ½ head cauliflower, 2 cups chicken stock, ¾ cup grated white cheddar cheese, ¼ cup grated parmesan cheese
- Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Dry the chicken with paper towels and sprinkle the skin side with a little sea salt. Place skin side down and cook until the skin is crispy and brown. Work in batches if needed. 8 bone-in chicken thighs
- Once the potatoes begin to soften, remove the casserole from the oven and pour the cheesy cauliflower sauce over the top. Add the kale and mix well. Nestle the chicken thighs into the casserole and bake until the potatoes are soft and the chicken is cooked through, about 20 minutes. 2 cups kale
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