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Cheesy Chicken and Cauliflower Potato Gratin

Chicken cauliflower potato gratin layers tender Yukon Gold potatoes, cauliflower, and cooked chicken beneath a creamy cheddar sauce. Baked until golden with a tender center, it makes a hearty, comforting dinner.
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Prep Time 25 minutes
Cook Time 1 hour 22 minutes
Resting 15 minutes
Total Time 2 hours 2 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the gratin
  • 4 tbsp unsalted butter divided (1 tablespoon to grease the dish and 3 tablespoons for the sauce)
  • 8 cups water
  • 1 head cauliflower medium, about 1 1/2 pounds, cut into bite-size florets
  • 1.5 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 2 cups cooked chicken shredded or diced
For the cheese sauce
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp fine salt
  • 0.5 tsp black pepper
  • 2 cups sharp cheddar cheese shredded, divided (1 1/2 cups for the sauce and 1/2 cup for the topping)

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the vegetables
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  2. Bring the water to a boil in a 5-quart pot, add the cauliflower, and cook for 3 minutes.
  3. Drain the cauliflower well.
  4. Peel the potatoes and slice them 1/8 inch thick.
Make the cheese sauce
  1. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat, then add the garlic and cook for 30 seconds.
  2. Whisk in the flour and cook for 1 minute, then gradually whisk in the milk and cream along with the salt and pepper; simmer for 4-6 minutes, whisking often, until the sauce thickens enough to coat a spoon.
  3. Remove the saucepan from the heat and stir in 1 1/2 cups of the cheddar until melted.
Assemble and bake
  1. Layer half the potatoes in the baking dish, scatter over half the cauliflower and chicken, and repeat with the remaining vegetables and chicken; pour the cheese sauce evenly over the top.
  2. Cover the dish tightly with foil and bake for 50-60 minutes, until a knife slides into the potatoes with slight resistance.
  3. Remove the foil, sprinkle with the remaining 1/2 cup cheddar, and bake uncovered for 15-20 minutes, until the potatoes are tender, the top is golden, and the center reaches 165°F.
  4. Let the gratin rest for 15 minutes before serving.

Notes

For evenly tender layers, slice the potatoes uniformly to 1/8 inch thick. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free swap, use a 1:1 gluten-free flour blend.