Sweet Potato, Zucchini and Mozzarella Chicken Gratin

Ingredients

• 800 g Sweet potatoes (peeled and cut into 2 cm cubes)
• 300 g Zucchini (cut into dice)
• 200 g Yellow onions (sliced into strips)
• 2 cloves Garlic cloves (finely chopped)
• 10 leaves Fresh basil (chopped)
• 500 g Boneless, skinless chicken breasts (cut into 2 cm dice)
• 200 g Shredded mozzarella (shredded)
• 15 g Gluten‑free flour (for thickening)
• 200 ml Liquid cream (30 % fat) (at room temperature)
• 30 ml Olive oil (for cooking)
• 1 tsp Salt (plus 25 g for cooking water)
• 0.5 tsp Ground black pepper (to taste)
• 15 ml Soy sauce (optional) (to season the sauce)

Instructions

1. Prepare the sweet potatoes

   Peel the sweet potatoes then cut them into approximately 2 cm cubes.

   Time: PT5M

2. Cut the vegetables and basil

   Wash the zucchini, cut into dice. Slice the onions into strips, chop the garlic and chop the basil.

   Time: PT5M

3. Prepare the chicken and cheese

   Cut the chicken breast into 2 cm dice. Grate the mozzarella using a grater.

   Time: PT5M

4. Cook the sweet potatoes

   Place the sweet potato cubes in a saucepan, cover with cold water, add 25 g salt and bring to a boil. Reduce heat and simmer 20 minutes until tender.

   Time: PT20M

   Temperature: eau bouillante

5. Drain and keep warm

   Drain the sweet potatoes in a colander, keep them warm in the saucepan off the heat.

   Time: PT2M

6. Sauté the chicken with onions and garlic

   Heat 1 tbsp olive oil in a pan over medium‑high heat. Add the chicken, onions and garlic, season with salt and pepper. Cook 15 minutes, stirring, until the chicken is cooked through and lightly browned.

   Time: PT15M

   Temperature: feu moyen‑élevé

7. Sauté the zucchini

   Push the chicken to the side, add the zucchini dice to the pan, season with salt and pepper and brown for 7 minutes, stirring regularly.

   Time: PT7M

   Temperature: feu moyen

8. Prepare the creamy sauce

   In a small bowl, mix the gluten‑free flour with 1 tbsp olive oil. Pour this mixture into the pan, cook 1 minute while stirring. Add the liquid cream and soy sauce, bring to a gentle boil and let thicken for 5 minutes. Adjust seasoning.

   Time: PT5M

   Temperature: feu moyen

9. Assemble the gratin

   In a gratin dish, layer the sweet potatoes, chicken, zucchini and pour the creamy sauce over. Lightly mix to combine.

   Time: PT5M

10. Add cheese and basil

    Sprinkle the top of the gratin with shredded mozzarella and chopped basil.

    Time: PT2M

11. Gratin under the broiler

    Preheat the oven on broil setting. Bake the dish for 8 minutes until the cheese is melted and lightly browned.

    Time: PT8M

    Temperature: grill du four

12. Rest before serving

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

    Time: PT5M

Nutrition Facts

Calories

725

Protein

38 g

Carbohydrates

46 g

Fat

40 g

Fiber

4 g

Ingredient Substitutions

• Instead of Sweet potatoes: regular potatoes
• Instead of Zucchini: eggplant
• Instead of Yellow onions: shallots
• Instead of Garlic cloves: garlic powder
• Instead of Fresh basil: dried basil (½ tsp)
• Instead of Boneless, skinless chicken breasts: turkey, chicken cutlet
• Instead of Shredded mozzarella: grated cheese such as Emmental
• Instead of Gluten‑free flour: rice flour, cornstarch
• Instead of Liquid cream (30 % fat): thick crème fraîche
• Instead of Olive oil: sunflower oil
• Instead of Soy sauce (optional): tamari

Equipment Needed

• Saucepan
• Colander
• Cutting board
• Chef's knife
• Cheese grater
• Frying pan
• Wooden spatula
• Mixing bowl
• Whisk
• Gratin dish
• Oven (broiler)
• Measuring spoon
• Aluminum foil (optional)

Critical Steps — Do Not Skip

• Cook the sweet potatoes until tender
• Cook the chicken until fully done
• Thicken the sauce without lumps
• Broil the cheese until golden

Chef Tips from the Video

• Use low‑moisture mozzarella to avoid excess liquid in the gratin.
• Add a pinch of nutmeg to the sauce for a subtle aromatic note.
• Lightly sprinkle parmesan before broiling for extra crispness.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container, up to 3 days.

Freezer: Package the gratin in portions, freeze up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and keep it warm before assembling the gratin.
• Vegetables can be blanched ahead of time and refrigerated until assembly.
• The gratin can be assembled the day before, covered and refrigerated; just broil before serving.