When December mornings feel like they’re auditioning for a snowy feature film, you want a holiday meal that’s cozy, crowd-pleasing, and done before the ad breaks on your favorite Christmas movie. Enter Christmas Chicken and Potato Gratin—the creamy cLOUD of comfort you crave, with a crust that shimmers like tinsel on a tree.
Your family will oooh and aaaa when the dish lands on the table, and you’ll swear you didn’t just pull this off between checking the gift list and untangling the lights. It’s indulgent without being fussy, savory without needing a chef’s degree, and the kind of dish that disappears faster than a plate of cookies at Santa’s workshop.
Layers of tender potatoes, juicy chicken, and a rich cheesy cream bake together into a comforting hug in a dish. That’s why—just like a good Christmas sweater—you’ll reach for this again and again.
So grab your apron, a pinch of patience, and a sense of humor, because we’re about to turn simple ingredients into holiday magic. That’s right—no reindeer required, just a proper pan and a little Santa-approved sparkle.
Contents
Equipment
Must-haves
- 9×13 inch baking dish or casserole dish, well buttered
- Large skillet or sauté pan
- Sharp knife and cutting board
- Grater for cheese (or a trusty pre-shredded option, no judgment)
- Whisk and mixing spoon
- Measuring cups and spoons
- Oven mitts or heatproof gloves
- Kitchen towel or parchment for quick cleanups
Nice-to-haves
- Mandoline slicer for ultra-thin potato slices (or brave knife skills—your choice)
- Digital kitchen scale for perfect layering
- Fine-mesh sieve to strain cream if you’re fancy about texture
- Breadcrumbs and a little extra butter for a crunchy top
- Fresh herb scissors or a sharp knife for quick choppings
Ingredients
You’re about to layer comfort, minus the drama. Here’s what you’ll need, with quantities first so you can pretend you’re a culinary boss.
- 2 pounds potatoes, peeled and thinly sliced
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese (or Swiss)
- 1/2 cup grated Parmesan
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried rosemary (optional but festive)
- Salt and black pepper, to taste
- 1 tablespoon butter, for greasing the dish
- 1/4 cup breadcrumbs (optional topping)
- Fresh parsley, chopped for garnish
Extra info: If you’re working with raw chicken, you can par-cook it in the pan with a pinch of salt. It speeds things up and adds flavor—that’s the holiday magic right there. That’s why this dish works with leftovers or a quick roasted bird.
Tip: thin slices help the potatoes cook evenly, so you don’t end up with a layer of crunchy chips on top and a potato soup below. We’re aiming for even, creamy bliss.
Instructions
- Preheat your oven to 375°F (190°C). Butter the baking dish thoroughly so nothing sticks like a bad party crasher.
- In a large skillet, heat the olive oil. Sauté the onion and garlic until soft and fragrant, about 5 minutes. That aroma is basically Christmas perfume.
- Spread a thin layer of potatoes on the bottom of the dish. Season with a pinch of salt and pepper.
- Top the potato layer with half of the shredded chicken, a sprinkle of thyme, and a handful of onions/garlic. Think of it as a savory tree-trunk sandwich.
- Repeat with remaining potatoes, then the rest of the chicken. Finish with the onion mixture and a little more thyme if you’re feeling extra festive.
- Pour the heavy cream over the layers. It should come up to about halfway; no one needs a soup volcano in their oven.
- Sprinkle Gruyere and Parmesan evenly over the top. If you like a crunchy crown, scatter breadcrumbs and dab with a tiny bit of butter.
- Cover with foil and bake for 45 minutes. Remove foil and bake another 15-20 minutes until the top is golden and the potatoes are tender when pierced with a knife.
- Let the gratin rest for 10 minutes before serving. Garnish with chopped parsley for a pop of color and a little chef approval stamp.
That’s the trick: a gentle bake and a glossy top, with layers that stay creamy instead of turning into a potato brick. If you hear sizzle and think fireworks!, you’re on the right track.
That’s the spirit of Christmas in a dish. It’s comforting, a touch indulgent, and perfect for a crowd that dances through the kitchen while the oven hums like a holiday choir.
Good to Know
Make ahead tip: assemble up to the cream step, refrigerate overnight, then bake as directed. It actually tastes better after a night of happy fridge chilling.
Variations: swap in turkey leftovers or add sautéed mushrooms for a forest-friendly twist. If you’re dairy-free, use a thick coconut cream and a sharp dairy-free cheese alternative and you’re still basically winning at Christmas.
Variations
For a richer top, mix a little extra cheese into the cream and reduce the breadcrumbs to keep it silky instead of crunchy. For a lighter version, use half the cream and add a splash of chicken stock to loosen the sauce just a touch.
Serving Suggestions
Serve chunks of this gratin with a bright green salad, roasted carrots, and cranberry relish for a complete Christmas spread. A glass of sparkling white wine never hurts—unless your guests are underaged, in which case apple cider is your sparkling friend.
Leftovers reheat beautifully in a low oven (about 300°F/150°C) until warmed through. The cheese may firm up a little, but that just means more reasons to say Lunch is served!
