Chicken, leek and cider gratin

by Steven Trew-29 May 2026Medium

Prep Time30 min

Cook Time30 min

Total Time60 min

Servings4

A Cornish gratin using local cider, potatoes and leeks. Warming, delicious and wholesome.

Imported RecipeOriginally from: www.bbc.co.uk

Method

0
Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate.
1
Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, 1/2 teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined.
2
Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm, or a round 23cm diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika.
3
Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside.