Chicken Kale Potato Gratin

6 servings


1 hour 20 minutes

total time


2 lbs chicken tenders

1 lb waxy potatoes, peeled and thinly sliced

1 small white onion, thinly sliced

1 bunch kale, chopped

3 cups half-and-half

2 cups Gruyere or Swiss cheese, grated

2 tablespoons unsalted butter, for greasing dish

2 cloves garlic, whole

2 bay leaves

1 tablespoon fresh thyme leaves

1 teaspoon ground nutmeg

Kosher salt and freshly ground pepper


Preheat oven to 400°F and rub the inside of a 9x12-inch baking dish with butter.

Arrange sliced potatoes in the bottom of baking dish. Potatoes should be very thin, about 1/8-inch. Season liberally with salt and pepper.

Arrange chicken tenders over the top of the potatoes and top with sliced onions and kale. Season liberally with salt and pepper.

In a large saucepan, combine half-and-half, bay leaf, nutmeg, thyme, and garlic over medium heat. Bring to a simmer and reduce heat to medium-low. Let simmer for 15 minutes.

Pour half-and-half mixture over ingredients in the baking dish and remove the bay leaves and garlic cloves that should now be resting on top.

Sprinkle cheese over the top and place in oven, uncovered. Bake until potatoes are tender, chicken is cooked through, and cheese is golden brown, about 1 hour.

Let rest 5-10 minutes before serving. Enjoy!

6 servings


1 hour 20 minutes

total time
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