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Best recipe for potato gratin with chicken truffle

These homemade recipes for potato gratin with chicken truffle are always welcome at our dinner table, and they're so simple to make.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: chicken, non-veg, potato gratin, potato gratin with chicken truffle
Servings: 4 Servings
Calories: 1063kcal
Author: recifit


  • 2 legs chicken , skin on
  • 1 tbsp salted butter, softened, , melted plus a little extra
  • 1 small black truffle from a jar, sliced into very thin discs
  • 125 ml double cream
  • 125 ml chicken stock
  • 1 clove garlic, peeled
  • 1 leaves bay leaves
  • 6 leaves 6 sage leaves, few extra for topping
  • 500 grams floury potatoes, peeled and finely sliced (use a mandolin if you have one)
  • 15 grams Parmesan, finely grated
  • watercress salad, to serve 


  • Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub 1/4 tbsp butter between the skin and flesh on each leg.
  • Heat the double cream and stock together with the garlic cloves, remaining truffle, bay, and sage then, once simmering, set aside to infuse for 30 mins.
  • Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs.
  • Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning,
  • then strain over the infused cream and stock mixture. Sprinkle over the Parmesan and scatter over the remaining sage leaves. 
  • Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through.
  • Allow resting for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.


Before you peel potatoes, scrub them with a vegetable brush under cold water. Remove eyes or sprouts.
When working with a lot of potatoes, place them in cold water after peeling to prevent discoloring.

Nutrition fact-

PER SERVING- 1,063 kcals •fat 75g •saturates 35g •carbs 46g •sugars 3g •fiber 4g •protein 50g •salt 0.9g

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