When I was growing up, we lived with modest means. This was a dish my mama cooked regularly. It’s straightforward but delightful, and it taught me the importance of being thankful.

This hearty, comforting dish combines tender sliced potatoes with savory shredded chicken in a rich, garlic-infused cream sauce. The blend of cheddar and mozzarella ensures a perfect cheese pull with every bite.

Oven Baked Creamy Potato and Chicken Gratin

Ingredients:

How To Make Oven Baked Creamy Potato and Chicken Gratin:

Step 1: Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Use the 1 tbsp of butter to thoroughly grease a rectangular baking dish to prevent the potatoes from sticking.

Step 2: Layer the Base: Arrange half of the 2 lbs of thinly sliced potatoes in an even layer at the bottom of the dish. Follow this with a layer of 1 cup (half) of the shredded chicken and 1 cup (half) of the shredded cheese blend.

Step 3: Finish the Layers: Repeat the process by layering the remaining sliced potatoes, followed by the remaining 1 cup of shredded chicken and the final 1 cup of cheese.

Step 4: Infuse the Cream: In a small saucepan, combine the 1 cup of heavy cream, 1 cup of milk, and the 2 minced garlic cloves. Heat over medium until the mixture is warm and fragrant (do not let it reach a full boil).

Step 5: Pour and Season: Pour the warm cream mixture evenly over the layers in the baking dish. Season the top generously with salt and pepper to taste.

Step 6: Bake to Golden Perfection: Place the dish in the oven and bake for 45–50 minutes. The gratin is finished when the potatoes are fork-tender and the cheese on top is bubbly and a deep golden brown.

Step 7: Garnish and Serve: Remove from the oven and allow the dish to rest for about 5 minutes to let the sauce thicken slightly. Sprinkle the 1/4 cup of chopped fresh chives over the top and serve warm.