Chicken and Potato Gratin With Brown Butter Cream

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

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This chicken and potato gratin with brown butter cream is the ultimate comforting traybake, elevating simple ingredients into a luxurious, high-protein meal. By browning the butter before adding the double cream, you create a rich, nutty base that beautifully complements the roasted shallots and earthy herbs. The skin-on chicken stays succulent during the roasting process, while the potatoes soak up all the savoury juices, resulting in a dish that is deeply satisfying and full of complex flavour.

Ideal for a weekend family dinner or a sophisticated mid-week treat, this homemade gratin is topped with crisp, golden breadcrumbs toasted in the chicken drippings for added texture. The addition of fresh sage and thyme provides a classic autumnal aroma, while a final squeeze of lemon juice cuts through the richness of the cream. Serve this restorative dish straight from the oven for a wholesome and hearty feast.

Ingredients for Chicken and Potato Gratin With Brown Butter Cream

1.4kg skin-on, bone-in chicken thighs and drumsticks
7 1/2 teaspoons kosher salt, divided
450g small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
230g small or medium shallots, halved through root ends
5 बड़े चम्मच बिना नमक का मक्खन, विभाजित
180 मिली डबल क्रीम
2 लहसुन की कलियाँ, बारीक कद्दूकस की हुई
1/2 चम्मच ताज़ी पिसी हुई काली मिर्च
1/4 teaspoons freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
100g country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

How to make Chicken and Potato Gratin With Brown Butter Cream

Season chicken all over with 4 teaspoons salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.

Place a rack in middle of oven; preheat to 218°C. Toss potatoes, shallots, and 2 teaspoons salt in a large bowl.

Melt 60ml butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5–8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1 1/2 teaspoons salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.

Heat remaining 1 tablespoon butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don’t place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don’t get too crispy when they bake.

Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5–10 minutes.

Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 140g ). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5–7 minutes. Let cool.

To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.