× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

One Pan Chicken Potato Gratin

Share this

Print Recipe
Potato Type: RedsWhite
Prep Method: BakedBoiledPan Fried

Dish

Main Dish

Prep Time

5 Mins

Cook Time

60 Mins

Serving

Serves 4

Ingredients

  • 2 lbs. mixed red and white potatoes, cut into bite-sized pieces
  • ½ white onion, roughly chopped
  • 2 Tablespoons olive oil, divided
  • 1 teaspoon fresh thyme leaves
  • ½ 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
  • ¼ cup red onion, thinly sliced

Preparation

  • Preheat your oven to 400 degrees. 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.
  • 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 to your Vitamix 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.
  • 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.
  • 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.
  • Sprinkle the red onions over the top during the last few minutes of cooking.

See a few of our Favorite Potatoes Au Gratin Recipes.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up