Chicken, leek, apple, and cheddar gratin

Portions:

Comforting, tasty, and easy to prepare, this chicken gratin with leeks, apples, and cheddar cheese is the perfect dish for evenings when you want to eat well without complicating your life. The sweetness of Quebec apples perfectly balances the delicate flavor of leeks and the melt-in-your-mouth cheddar cheese, for a complete meal that appeals to both children and adults alike. A classic revisited, warm and full of flavor.

Ingredients

Oil or butter, for cooking

500g boneless Exceldor chicken thighs, cut into pieces

1 yellow onion, finely chopped

2 garlic cloves, minced

2 leeks, thinly sliced (white and green parts)

5 large yellow potatoes, thinly sliced (with or without skin)

2 Cortland apples, thinly sliced

1 cup 15% cooking cream

½ cup of milk

1 ½ cups chicken (or vegetable) broth

2 tablespoons cornstarch

1 ½ tablespoons Dijon mustard

1 teaspoon dried thyme

½ teaspoon smoked paprika

1 teaspoon garlic powder

1 pinch nutmeg

Salt and pepper to taste

2 cups of grated cheddar cheese

Preparation

Preheat the oven to 375°F. Cut the chicken thighs into small pieces.
In a skillet with a drizzle of olive oil or a little butter, brown the chicken pieces over medium heat until they are well browned on the outside. Set aside.
In the same skillet, add a little oil or butter as needed and cook the chopped onion, garlic, and leeks over medium heat for about 8 minutes, until tender. Set aside.
In a small saucepan, combine the cooking cream, milk, broth, cornstarch, Dijon mustard, dried thyme, smoked paprika, garlic powder, a pinch of nutmeg, salt, and pepper while cold. Whisk to thoroughly incorporate the cornstarch into the liquids.
Bring to a boil over medium-low heat, stirring frequently. When the sauce begins to boil, it will thicken. Remove from heat and set aside.
Cut the potatoes and apples into very thin slices using a sharp knife or a mandoline slicer.
Lightly oil a rectangular baking dish and assemble the gratin in layers, in the following order:
- a layer of potatoes (about 1/3 of the potatoes)
- half a chicken
- half of the leek mixture
- half of the apples
- 1/3 of the sauce

7. Repeat the layering process a second time and finish with a layer of potatoes and the remaining sauce. Top with grated cheese.

8. Cover the dish with aluminum foil and bake for 40 minutes. Remove the aluminum foil and continue baking for 20 minutes. For a more golden finish, if desired, finish baking for 1-2 minutes under broil (keep an eye on it).

Tips and tricks

Choose apples that hold their shape well when cooked, such as Cortland,Empire, or Honeycrisp. They add a touch of sweetness without falling apart in the gratin.
Cheddar cheese is delicious, but you can also mix in a little mozzarella or Swiss cheese for an even creamier gratin.
Serve this gratin with a crispy green salad crispy a well-balanced meal.

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