If you’re craving something creamy and comforting, you are in the right place. This Sweet Potato Gratin with Chicken is the ultimate cozy meal for chilly evenings.
It’s thick, cheesy, and incredibly satisfying. You get tender potatoes and juicy chicken in every single bite. It is pure comfort food made easy for your busy kitchen.
Why You’ll Make This Again
This dish is a total crowd-pleaser that works perfectly for a Fall family dinner. It combines the sweetness of potatoes with a sharp, savory cheese sauce. You will love how the flavors balance each other out perfectly.
It is also a great way to use up leftover roasted chicken. You can have a hearty, rich meal on the table with minimal effort. Your family will definitely ask for seconds of this one.
How This Comes Together
Making a gratin might sound fancy, but it is actually very simple. You just need to slice, layer, and bake. Using a mandolin helps keep the potato slices thin and even. This ensures perfectly cooked layers every time you make it.
What You’ll Need
These simple ingredients create a restaurant-quality meal right at home.
- 2 lbs sweet potatoes, peeled and sliced
- 2 cups roasted chicken breast, shredded
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2.5 cups sharp cheddar cheese, shredded
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 cup fresh chives, finely chopped
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch dish.
- Melt butter in a saucepan and whisk in flour for 2 minutes.
- Slowly add milk while whisking until the mixture is smooth.
- Stir in 2 cups of cheese and spices until fully melted.
- Layer half the sweet potatoes in the prepared baking dish.
- Spread the shredded chicken evenly over the potato layer.
- Pour half of the cheese sauce over the chicken.
- Add remaining potatoes and pour the rest of the sauce over.
- Cover with foil and bake for 30 minutes.
- Remove foil, add remaining cheese, and bake 20 more minutes.
- Rest for 10 minutes, garnish with chives, and serve.
How to Serve It
This gratin is a complete meal in one dish. I like to serve it with a crisp green salad on the side. The fresh greens cut through the rich, cheesy sauce perfectly. It is also great for a casual Sunday hosting event.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. Reheat it in the oven to keep the potatoes tender. Avoid the microwave if you want to keep the best texture. You can also freeze this dish for up to two months.
Make It Even Better (Pro Tips)
- Don’t skip the nutmeg because it enhances the cheese flavor.
- Slice your potatoes to exactly 1/8 inch for even cooking.
- Use a rotisserie chicken to save a lot of prep time.
- Always grate your own cheddar for the smoothest melting sauce.
- Let it rest for 10 minutes so the layers set properly.
- Try adding a pinch of cayenne for a tiny bit of heat.
- Make sure the foil is tight to steam the potatoes first.
Easy Ways to Change It Up
- Swap the chicken for cooked crispy bacon for a smoky twist.
- Use Gruyere cheese instead of cheddar for a more sophisticated flavor.
- Add a layer of sautéed spinach for some extra color and nutrients.
- Mix in some butternut squash slices during the autumn season.
Quick Questions
Can I use white potatoes instead?
Yes, you can use Yukon Gold potatoes. They have a similar creamy texture. The flavor will be less sweet but still delicious.
Can I make this ahead of time?
You can assemble the dish a day early. Keep it covered in the fridge until you bake. You may need to add five minutes to the bake time.
I hope this cozy gratin becomes a new favorite in your home. It’s the perfect way to warm up a cold evening. Enjoy every cheesy bite!
— Ethan
Sweet Potato Gratin with Roasted Chicken & Cheddar Cheese Sauce
Ingredients
Method
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic baking dish.
- In a heavy-bottomed saucepan, melt butter over medium heat and whisk in flour to create a blond roux, cooking for 2 minutes.
- Slowly temper the roux with milk, whisking continuously until the mixture is smooth and thickened.
- Incorporate 2 cups of shredded cheddar cheese, salt, pepper, nutmeg, and garlic powder into the sauce until fully melted and homogenous.
- Arrange half of the sweet potato slices in the base of the prepared dish in an overlapping pattern.
- Distribute the shredded roasted chicken evenly over the first layer of sweet potatoes.
- Pour half of the cheddar cheese sauce over the chicken layer.
- Top with the remaining sweet potato slices and pour the remaining sauce over the top, ensuring full coverage.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle with the remaining 0.5 cup of cheddar cheese, and bake for an additional 20 minutes until the potatoes are fork-tender and the surface is golden brown.
- Allow the gratin to rest for 10 minutes before garnishing with chives and serving.
