Chicken gratin with a bread and cheese crust

Course: Main courses

Cuisine: European

Keyword: Bread, Casserole, Cheese, Chicken, Chicken gratin, Leek

Seizoen: All year

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 1550kcal

Author: Diana Westerhof

Chicken gratin with baguette and cheese is a hearty casserole with tender chicken, bacon strips, and leeks in a creamy sauce. Topped with crispy baguette and melted cheese, it creates a dish that brings both comfort and coziness. Perfect for serving in small pans for a festive effect.

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Ingredients

Filling

500 g chicken breast in pieces
200 g bacon strips
500 g leek in rings
7 sprigs parsley finely chopped
salt to taste
pepper to taste

Sauce

35 g butter
30 g plain flour
1.5 cube beef stock
3 dl water
parsley extra for the sauce

Topping

20 slices baguette
100 g herb butter for spreading on the bread
300 g cheese matured, grated

Instructions

Preparation

Preheat the oven to 220 °C. Cut 500 g chicken breast into pieces. Cut 500 g leek into rings and finely chop 7 sprigs parsley. Bring 3 dl water to a boil and dissolve 1.5 cube beef stock in it. Let it simmer gently until ready to use.

Cooking

Heat 100 g herb butter in a frying pan and fry 200 g bacon strips and the chicken pieces for 3 minutes. Remove the chicken and bacon from the pan into an oven dish. Stir-fry the leek in the remaining fat for 2 minutes and mix it through the chicken mixture. Season with salt and pepper.
Melt 35 g butter in a saucepan and add 30 g plain flour. Stir until smooth without browning. Gradually add the hot broth until a thick sauce forms. Stir in the chopped parsley and pour the sauce over the chicken-leek mixture.
Spread 20 slices baguette on one side with 100 g herb butter and place them buttered side up on the oven dish. Sprinkle 300 g cheese on top. Bake in the middle of the oven for 20 minutes until the bread is golden brown and the cheese has melted.

To serve

Serve the chicken gratin straight from the oven, optionally in small oven dishes for a cozy presentation.

Notes

Feel free to replace the leek with other vegetables such as courgette or broccoli. Old baguette is also very suitable: spread it thinly with herb butter and use it as a topping, this way it becomes wonderfully crispy and nothing goes to waste.

Nutrition