Green Bean Potato Au Gratin with Chicken, Mushrooms and Crispy Shallots

"This casserole combines some some of my favorite holiday dishes - cheesy, creamy potatoes au gratin and green bean casserole."
-- @titicooks
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  • Recipe Card
Prep time 45mins
Cook time 45mins
Serves or Makes: 6

Recipe Card


  • 1/2 tablespoon olive oil
  • 6 skinless chicken thighs,
  • 1/2 cup white wine
  • 1 1/2 cup chicken stock
  • 1 Vidalia onion, sliced
  • 3 cloves garlic, sliced
  • 2 cup green beans, blanched
  • 1 tablespoon butter
  • 2 russet potatoes, boiled and sliced
  • 2 sprigs thyme
  • 1/2 cup heavy cream
  • 1 teaspoon cornstarch
  • 3 ounces gruyere, grated
  • 2 ounces Parmesan, grated
  • 2 tablespoons French's crispy onions
  • Kosher salt and pepper, to taste


  • Step 1

    Preheat oven to 400°F.

  • Step 2

    In a hot cast iron skillet, season chicken with salt and pepper and sear in olive oil allowing to brown on both sides. After browned, add 1 cup chicken stock, white wine, half of the Vidalia onion and 1 garlic clove.

  • Step 3

    Cover the pan with the lid halfway and allow chicken to cook through while simultaneously allowing liquid to reduce the volume by half, about 20 minutes.

  • Step 4

    In a separate medium skillet, heat cream and the remaining chicken stock, pre-cooked potato, thyme and cornstarch and allow to thicken for 10-15 minutes at a simmer. Add 2 ounces of gruyere and 2 ounces Parmesan, salt and pepper. Ensure cheese is melted and turn off the heat.

  • Step 5

    After the chicken is fully cooked, remove chicken from pan, reserve sauce and separate chicken from bone. Add sauce and de-boned chicken to base of cast iron, forming a bottom layer.

  • Step 6

    In sauté medium pan, season and sear mushrooms in butter, add green beans, deglaze with 2 tablespoons of white wine. Then, layer green bean mushroom mixture on top of chicken in cast iron pan.

  • Step 7

    Layer potatoes on top of green beans and cook in oven for 15 minutes. Next, add the remaining gruyere and cook for another 10 minutes.

  • Step 8

    Remove from oven, allow to rest for 5 minutes, then top with crispy shallots and serve.

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