Chicken & leek gratin with sweet potato

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Serves 2


  • 2 leeks, rinsed and thickly sliced
  • 3 knob of butter
  • 3 cloves of garlic
  • 250ml milk and a tablespoon of cold milk for the cornflour
  • 1/2 teaspoon cornflour
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon vegetable bouillon
  • 1 tablespoon grated Parmesan
  • 1/4 teaspoon grated nutmeg
  • 1 sprig rosemary, finely chopped
  • 150g sweet potatoes, peeled and very finely sliced
  • 2 chicken breasts, halved horizontally, opened like a book and finely sliced
  • Salt and pepper


You will need a shallow ovenproof dish or individual pie dishes.


Prep time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes

Chicken & leek gratin with sweet potato

This gratin is a new family favourite in our house. Perfect for a winter’s night, it has all the comfort and goodness you might be craving at this time of year. I enjoy the sweet potato topping for the subtle sweetness it adds, how it makes less heavy than using white potatoes, and that it saves on the cooking time (which is always a bonus!)


Preheat the oven to 190/375/gas 5.

Heat a knob of butter in a medium sized saucepan. Add the leeks and sautΓ© for 15 minutes, or until soft, stirring from time to time to stop them catching. Add the garlic and cook for a further 2 minutes.

Add the milk, Dijon, vegetable bouillon, nutmeg, rosemary and Parmesan and bring to the boil before turning down to a gentle simmer.

In a separate small bowl mix together the cornflour with a tablespoon of cold milk. Pour the cold milk and flour mix into the simmering milk and stir well until it thickens.

Stir in the chicken and season well with salt and pepper.

Now you are ready to assemble. Place the chicken and leek sauce into a large shallow oven proof dish or individual pie dishes. Layer the sweet potato slices on top and add two knobs of butter.

Cook for 30-35 minutes or until the potatoes are soft and the sauce is bubbling. You can tell when they are done by inserting a sharp knife into the sweet potato. It should be tender and soft.



My children won’t eat leeks or sweet potato (unless they don’t know they are eating them!) Therefore I make them a plain milk and cheese sauce first, add the chicken, and then thinly slice white all-round potatoes for the top. Then I start again and cook the recipe in full for Jason and myself. They go in for around the same time (or until the potatoes are soft.) It doesn’t feel like I am cooking two meals as the ingredients are all there and chopping board and pans only have to get washed up once.”

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