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Chicken leek apple and cheddar gratin

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In collaboration with
Laurence Bergeron, Libre de manger

Created by Libre de manger, this chicken, leek, apple and cheddar gratin features tender Exceldor chicken and sweet Cortland apples. A comforting oven-baked recipe perfect for family meals.

Thighs Casseroles and gratins Oven In advance Favourites Winter season
6 Portions
20 min Prepping
1h Cooking
Recipe Easy

Ingredients


  • Oil or butter, for cooking
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 leeks, thinly sliced (white and green parts)
  • 5 large yellow potatoes, thinly sliced (peeled or unpeeled)
  • 2 Cortland apples, thinly sliced
  • 1 cup 15% cooking cream
  • ½ cup milk
  • 1 ½ cups chicken broth (or vegetable broth)
  • 2 tbsp cornstarch
  • 1 ½ tbsp Dijon mustard
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 pinch nutmeg
  • Salt and pepper, to taste
  • 2 cups grated cheddar cheese

Directions

Click the steps to erase them.


  2. Preheat the oven to 375°F (190°C). Cut the chicken thighs into small pieces.
    In a skillet, heat a drizzle of olive oil or a bit of butter over medium heat. Brown the chicken pieces until well golden on the outside. Set aside.
  3. In the same skillet, add a little more oil or butter if needed and cook the onion, garlic, and leeks over medium heat for about 8 minutes, until softened. Set aside.
  4. In a small saucepan, whisk together the cooking cream, milk, broth, cornstarch, Dijon mustard, dried thyme, smoked paprika, garlic powder, a pinch of nutmeg, salt, and pepper while still cold to fully dissolve the cornstarch.
  5. Bring to a gentle boil over medium low heat, stirring frequently. Once the sauce starts to boil, it will thicken. Remove from heat and set aside.
  6. Thinly slice the potatoes and apples using a sharp knife or a mandoline.
  7. Lightly grease a rectangular baking dish and assemble the gratin in layers in the following order:
  • a layer of potatoes (about one third)
  • half of the chicken
  • half of the leek mixture
  • half of the apples
  • one third of the sauce
Repeat the layers once more, then finish with a final layer of potatoes and the remaining sauce. Top evenly with the grated cheddar.Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for 20 minutes.

For a more golden finish, optionally broil for 1–2 minutes, watching closely.