After posting many dessert recipes, I think now it’s time to break the monotony and delve into some other fields. Notwithstanding my affinity and bias towards desserts, another culinary genre that is close to my heart is the preparation of chicken dishes, both Indian and continental, primarily because of my family’s incessant obsession towards non-veg dishes.

Chicken and Potato Au-gratin, a dish which I encountered accidentally on the net and ever since have prepared umpteen number of times have turned out to be a big hit every time! It is one such recipe which is always palatable and never disappoints whichever way I make it.

My personal belief is that potato goes very well with chicken in almost every form, be it Indian curry or continental dishes, which is mostly baked and contains cheese. Chicken, cheese and potato complement each other very well and when mixed together in the right proportion elevates the taste of any preparation.

When I came across this recipe on the net fleetingly, having tremendous faith in my memory, I didn’t bother to save or record it anywhere. Later when I tried to recollect it, I could only remember the name and the ingredients dimly and the procedure faintly. As a result, the dish transformed every time I made it thus mutating from the original one to a great extent. Possibly this is how new recipes are born.

Cuisine: Continental
Mode of cooking: Baking
Difficulty level: Easy
Cooking time: Roughly 45 min
Serves: 4 persons


  • Chicken, boneless- 500 gm
  • Potato, large- 2 n
  • Capsicum- 1 medium
  • Onion- 1 large
  • Tomato- 1 medium
  • Tomato paste-4-5 tbsp
  • Tomato sauce- 2 tbsp
  • Barbecue sauce- 1 tbsp
  • Red chili flakes- 1 tsp
  • Black pepper- 1 tsp
  • Mixed herbs- 1 tsp
  • Nutmeg powder- ¼ tsp
  • Milk- 200 ml
  • Flour- 3 tbsp
  • Butter- 6 tbsp
  • Salt- to taste
  • Oil- 1 tbsp Olive oil
  • Grated cheese- ½ cup


Grease a baking dish with butter.
Peel and cut potatoes into slightly thick rounds. Chop capsicum, onion and tomato into cubes.
Wash and cut the chicken into cubes.
Take a non-stick pan and pour 1 tbsp oil. Fry the potatoes till slightly golden brown. Sprinkle salt and herbs and some chili flakes.
Arrange the potatoes in the baking dish in a manner to cover the bottom of the dish completely.
Put 2 tbsp butter in the same pan.
Add chopped garlic. Add the chicken pieces and saute till light golden brown.
Add onion, capsicum and tomato and sauté a little.
Add tomato paste, chili flakes, black pepper, salt and tomato ketchup and give it a nice stir. Add the barbecue sauce and mix well.
Pour it over the potatoes in the baking dish and spread it nicely.
In a separate pan, put 4 tbsp butter. Add flour and mix well on a low flame. Add milk and stir continuously to avoid any lump. Add salt. When the sauce thickens, turn off the gas. The white sauce is ready.
Pour the sauce over the chicken mixture and spread evenly.
Sprinkle nutmeg powder.
Cover it with grated cheese.
Bake it in a pre-heated oven at 180 degrees C for 10-15 min or till it turns golden brown on top.
Take it out from the oven and let it settle down for a few minutes.
Serve hot with garlic bread/ normal bread/ dinner rolls.

A mixture of sauces and different seasonings make this dish very different and flavorsome to tickle your appetite Once you make it you will get to know as to why I had prepared it so many times.


Be liberal with the sauce and seasonings to get the authentic taste.
The white sauce should be thick in consistency.
Mozzarella or cheddar both kinds of cheese can be used.
Red, green and yellow, all three types of bell peppers are recommended.

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