Potato, Spinach and Chicken Gratin with Béchamel

Ingredients

• 12 pcs Potatoes (medium, peeled and sliced into rounds)
• 375 g Chicken breast fillet (cut into strips or dice)
• 1 pcs Onion (finely chopped)
• 2 c. à soupe Olive oil (for cooking)
• to taste Salt
• to taste Pepper
• a pinch Curry powder (optional)
• a pinch Garlic powder
• a few sprigs Fresh coriander (chopped)
• 300 g Fresh spinach (washed, whole leaves)
• 15 g Butter (about 1 tablespoon)
• 8 g Flour (about 1 tablespoon)
• 400 ml Whole milk
• a pinch Nutmeg
• 100 g Grated Emmental cheese (for the béchamel)
• 100 g Mozzarella (cut into small dice)

Instructions

1. Prepare the potatoes

   Wash, peel (if desired) and cut the potatoes into rounds about 5 mm thick.

   Time: PT5M

2. Cook the potatoes

   Place the rounds in a pot of boiling salted water or steam them until tender (test with the tip of a knife).

   Time: PT15M

3. Drain the potatoes

   Drain the potatoes and set aside in a dish.

   Time: PT2M

4. Prepare the chicken and onion

   Cut the chicken fillet into strips or dice and finely chop the onion.

   Time: PT5M

5. Sauté the onion

   In a pan, heat 1 tablespoon olive oil over medium heat and sauté the onion until translucent.

   Time: PT3M

6. Cook the chicken

   Add the chicken, season with salt, pepper, a pinch of curry powder and garlic powder. Cook for 8 minutes, stirring until the chicken is golden and cooked through.

   Time: PT8M

7. Add the coriander

   Sprinkle with chopped fresh coriander and mix quickly.

   Time: PT1M

8. Set aside the chicken

   Transfer the cooked chicken to a bowl and set aside.

   Time: PT1M

9. Sauté the spinach

   In the same pan, add 1 tablespoon olive oil, then the fresh spinach. Cook for 1 minute, stirring until they wilt and the water evaporates.

   Time: PT1M

10. Season the spinach

    Lightly salt the spinach, then remove from heat and set aside.

    Time: PT1M

11. Melt the butter

    In a small saucepan, melt the butter over medium heat.

    Time: PT2M

12. Add the flour

    Add the flour to the melted butter and whisk for 1 minute to form a roux.

    Time: PT1M

13. Prepare the béchamel

    Gradually pour in the milk while whisking, add salt, pepper and a pinch of nutmeg. Cook for 5 minutes, stirring until thickened.

    Time: PT5M

14. Add the Emmental

    Stir the grated Emmental into the béchamel and mix until fully melted.

    Time: PT2M

15. Grease the gratin dish

    Lightly brush the gratin dish or ramekins with a drizzle of olive oil.

    Time: PT1M

16. Assemble the gratin

    Lay a first layer of potatoes, add the chicken, spread the spinach, then cover with a second layer of potatoes.

    Time: PT3M

17. Add the béchamel and mozzarella

    Pour the béchamel evenly over the top, then sprinkle with mozzarella dice.

    Time: PT2M

18. Bake

    Bake in a preheated oven at 200°C (or 180°C for conventional heat) for 15‑20 minutes until the top is nicely browned.

    Time: PT18M

    Temperature: 200°C

19. Rest before serving

    Remove the gratin from the oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

12 g

Carbohydrates

50 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Chicken breast fillet: turkey, veal escalope
• Instead of Onion: shallot
• Instead of Olive oil: sunflower oil
• Instead of Curry powder: paprika powder
• Instead of Garlic powder: fresh minced garlic
• Instead of Fresh coriander: parsley
• Instead of Fresh spinach: chard
• Instead of Butter: margarine
• Instead of Flour: rice flour
• Instead of Whole milk: almond milk
• Instead of Grated Emmental cheese: Gruyère
• Instead of Mozzarella: raclette cheese

Equipment Needed

• Pot or stockpot
• Frying pan
• Gratin dish or ramekins
• Oven
• Whisk
• Wooden spatula
• Chef's knife
• Cutting board
• Cheese grater (optional)
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Cooking potatoes until tender
• Fully cooking the chicken (no pink)
• Thickening the béchamel (should coat the back of a spoon)
• Baking until golden brown

Chef Tips from the Video

• Use waxy potatoes (e.g., Charlotte) to prevent them from falling apart.
• Add a small pinch of nutmeg to the béchamel to enhance the flavor.
• For a stronger taste, sprinkle a little parmesan on top before baking.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for 3‑4 days.

Freezer: Not recommended; potatoes may become grainy.

Room temperature: Leave at room temperature for a maximum of 2 hours after cooking.

Make-Ahead Tips

• Par-cook the potatoes the day before and keep them refrigerated.
• Prepare the béchamel ahead of time and gently reheat before assembling.
• Assemble the gratin, cover and refrigerate up to 24 h before final baking.