Casserole Recipes Chicken Recipes Dinner

Golden Chicken and Spinach Potato Gratin

Name: Golden Chicken and Spinach Potato Gratin
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 4 cups potatoes, sliced evenly about 1/8 inch thick; 2 cups fully cooked chicken, shredded or diced; 2 cups fresh spinach, chopped; 1 cup shredded cheddar cheese, divided; 1 cup heavy cream; 1 cup low-sodium chicken broth; 2 cloves garlic, minced; 1 tablespoon all-purpose flour, to lightly thicken the sauce; 1/2 to 1 teaspoon salt, to taste; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1 tablespoon olive oil; 1 tablespoon butter, for greasing the dish

By Corinne Griffith

October 15, 2026 6 Min Read

Jump to Recipe

This golden chicken and spinach potato gratin layers thinly sliced potatoes with tender cooked chicken, spinach, garlic cream sauce, and cheddar cheese. A covered bake softens the potato layers, then a final uncovered bake gives the top its golden finish.

It is a comforting dinner when you want something creamy and substantial without cooking a separate main course. The chicken makes the gratin filling enough to serve on its own, while the spinach adds color between the layers. Pair it with a simple salad or a green vegetable and dinner is ready.

Why This Chicken Potato Gratin Works

The ingredients do different jobs: potatoes give the dish structure, cooked chicken adds substance, and a light cream sauce carries the garlic through the layers. Wilting the spinach first helps control moisture. A little flour gives the cream-and-broth sauce body without making it as thick as a heavy cheese sauce.

A complete baked dinner: Potatoes, chicken, spinach, and cheese share one dish.
A use for cooked chicken: Roast chicken or rotisserie chicken can go straight into the layers.
A golden top: Most of the cheddar goes on after the covered baking stage.
Simple seasoning: Garlic, black pepper, and paprika complement the creamy filling.

Ingredients and Helpful Substitutions

4 cups potatoes, sliced evenly about 1/8 inch thick
2 cups fully cooked chicken, shredded or diced
2 cups fresh spinach, chopped
1 cup shredded cheddar cheese, divided
1 cup heavy cream
1 cup low-sodium chicken broth
2 cloves garlic, minced
1 tablespoon all-purpose flour, to lightly thicken the sauce
1/2 to 1 teaspoon salt, to taste
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter, for greasing the dish

Potatoes: Russets give a softer, starchier finish; Yukon Gold potatoes hold their shape a little more. Either can work. Slice evenly and measure 4 cups, since potato sizes vary too much for a count of four to be exact.

Cooked chicken: Use short shreds or small pieces rather than large chunks, which make the layers uneven. Remove rotisserie chicken skin and bones before measuring, and remember that seasoned chicken may reduce the salt you need.

Spinach: Fresh chopped spinach wilts quickly with the garlic. If using frozen spinach instead, thaw it and squeeze it very dry. Two cups fresh spinach shrink considerably, so do not substitute two cups of cooked frozen spinach; start with roughly 1/4 cup well-drained cooked spinach and adjust to preference.

Cream, broth, and flour: Heavy cream supplies richness, while low-sodium broth keeps the sauce savory. The tablespoon of flour lightly binds the mixture. Stir it into the oil-coated spinach before gradually adding the liquids to help avoid lumps.

How to Make Golden Chicken and Spinach Potato Gratin

1. Prepare the dish and potatoes

Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with the butter. Scrub or peel the potatoes and slice about 1/8 inch thick. Measure 4 cups of slices; the number of potatoes needed depends on their size.

2. Make the garlic and spinach sauce

Heat the olive oil in a skillet over medium heat. Add the garlic and stir for about 30 seconds, just until fragrant. Add the chopped spinach and cook for 1 to 2 minutes, until wilted and any visible liquid has mostly evaporated. Sprinkle over the flour and stir for 1 minute. Gradually stir in the broth, followed by the cream, until the sauce is smooth. Add the pepper, paprika, and 1/2 teaspoon salt or less if the chicken is well seasoned. Simmer gently for 2 to 3 minutes, stirring, until lightly thickened. Taste and add more salt only if needed.

3. Build the layers

Arrange half the potato slices in overlapping layers in the buttered baking dish. Scatter over half the cooked chicken and about 1/3 cup cheddar. Spoon over half the spinach cream sauce, spreading it evenly. Repeat with the remaining potatoes, chicken, and sauce. Reserve the remaining 2/3 cup cheddar for the final baking stage. Gently press the top potatoes into the sauce.

4. Bake covered until nearly tender

Cover tightly with foil and bake for 45 minutes. Carefully lift a corner of the foil and test the center with a thin knife. If the potatoes still feel firm or crunchy, cover again and bake in 10- to 15-minute intervals until nearly tender.

5. Add the golden cheese topping

Remove the foil and scatter over the reserved cheddar. Bake uncovered for 15 to 20 minutes, until the sauce bubbles, the cheese is golden, and the potatoes are completely tender. Check that the center reaches 165 degrees F. Tent loosely with foil if the top browns before the potatoes finish cooking.

6. Rest and serve

For extra color, an optional 1- to 2-minute broil may be used only in broiler-safe bakeware, following its manufacturer instructions and watching continuously. Skip broiling if the cheese is already nicely browned. Let stand for 10 minutes before serving so the sauce can settle.

Tips for Tender Layers and a Golden Top

Slice evenly. Aim for about 1/8 inch throughout. A mandoline makes this easier, but always use its hand guard. Thick slices need more time, and a mixture of thick and thin slices will not cook evenly.

Use warm sauce for immediate baking. Spread it across each layer rather than pouring it into one spot. A wide dish makes a relatively shallow gratin; if you switch to a smaller, deeper pan, expect a longer bake and check the center carefully.

Check before uncovering. If a knife still meets firm potato in the middle, keep the dish covered and give it more time. Exposing the cheese too early can brown the top before the potatoes are tender.

Allow a rest. The sauce will be more fluid straight from the oven. Ten minutes on a trivet lets it settle into the layers. Expect a creamy, spoonable gratin rather than a firm block that slices cleanly.

Variations and Serving Ideas

Try a cheddar and Monterey Jack blend for a milder topping, or replace some cheddar with Gruyere for a nuttier flavor. A pinch of dried thyme works well with the chicken and potatoes. If you like heat, add a little crushed red pepper to the sauce.

Serve with green beans, steamed broccoli, or a crisp salad with a tangy dressing. The gratin already contains both chicken and potatoes, so it does not need another rich side to make a satisfying plate.

For more cozy chicken dinners, try one-pan creamy garlic chicken pasta or crispy chicken cornbread dressing cakes. If ham is what you have on hand for another meal, bookmark the country ham scalloped potato casserole. Browse the Casserole Recipes collection for more baked dinners.

Make-Ahead and Leftover Storage

You can assemble the gratin up to a day ahead using cooled sauce, cover it, and refrigerate promptly at 40 degrees F or below. Keep the topping cheese separate. Coat the potatoes with sauce to limit discoloration. A chilled dish will need extra covered baking time; follow the bakeware maker’s instructions about temperature changes, especially with glass.

Refrigerate cooked portions within 2 hours in shallow covered containers. Use within 3 to 4 days of when the chicken was originally cooked, counting any time stored before assembly. Reheat to 165 degrees F, following USDA guidance for leftovers.

Warm portions covered in the oven or microwave, adding a little milk or broth if needed to loosen the sauce. Freezing is possible, but creamy potatoes can become softer and the sauce may separate after thawing. For best texture, serve this gratin fresh or enjoy refrigerated leftovers.

Frequently Asked Questions

Can I use raw chicken in the layers?

This recipe is designed for fully cooked chicken. Cook raw chicken separately first, then shred or dice it for the gratin. Do not substitute raw chicken directly into the layers.

Can I use frozen spinach?

Yes, after thawing and squeezing it very dry. Start with about 1/4 cup cooked, drained spinach in place of the 2 cups fresh; the fresh leaves shrink substantially when wilted.

Why are my potatoes still firm?

The slices may be too thick or the dish may need more covered baking time. Keep it tightly covered until the center layers are nearly tender, then add the final cheese topping.

Can I make it without the extra flour?

You can omit it, but the cream-and-broth sauce will be looser and depend more on potato starch and resting to thicken. This version adds a small amount for a more cohesive sauce.

Do I need to broil the top?

No. The uncovered bake should brown the cheese. Broiling is optional and should only be done in bakeware specifically rated for it, while watching closely.

Can I make this ahead?

Yes. Assemble up to a day in advance, refrigerate promptly, and allow extra covered baking time. Count that day toward the storage time of the cooked chicken.

A Golden Gratin for Dinner

Bring the gratin to the table after its short rest, then spoon out warm portions with a little golden cheddar on top. Tender potatoes, chicken, and spinach make a comforting combination with enough flavor to keep the rest of dinner simple.