The aroma hit me first – that unmistakable combination of golden chicken skin meeting caramelized onions, with tender potatoes absorbing every drop of savory goodness. I was twelve years old, standing in my grandmother’s kitchen on a chilly October evening, watching her layer ingredients into her well-worn casserole dish with the kind of intuitive precision that only comes from decades of practice. She never measured anything, yet somehow this potato and chicken casserole emerged from her oven perfectly every single time, bubbling around the edges with that irresistible golden-brown crust that made my mouth water before I’d even taken my first bite.
Years later, when I finally convinced her to walk me through her process, I discovered the secret wasn’t just in the ingredients – though the combination of bone-in chicken thighs, creamy potatoes, and her mysterious blend of herbs certainly didn’t hurt. The magic lived in the layering, the way each component built upon the next, creating a harmony of flavors that transformed simple ingredients into something transcendent. Now, whenever the weather turns crisp and I’m craving that same feeling of warmth and belonging, I find myself reaching for this recipe, letting muscle memory guide my hands as I recreate those cherished moments in my own kitchen.
Table of Contents
What Makes This Special
This isn’t just another casserole thrown together from leftovers – it’s a carefully orchestrated symphony of comfort. The bone-in chicken thighs render their juices directly into the potatoes below, while a creamy herb-infused sauce binds everything together. What sets this version apart is the double-cooking method: partially roasting the chicken first ensures crispy skin, while the potatoes cook slowly beneath, absorbing every precious drop of flavor. The result is a one-dish meal that delivers restaurant-quality depth with homestyle warmth.
Ingredients
For the Chicken:
- 6-8 bone-in, skin-on chicken thighs (about 3 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Potato Layer:
- 3 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped fine
For the Cream Sauce:
- 1½ cups heavy cream
- ½ cup chicken stock
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
For Finishing:
- 2 tablespoons fresh parsley, chopped
- Additional Parmesan for sprinkling
Instructions
Begin by preheating your oven to 425°F and positioning a rack in the upper third. This high heat will be crucial for achieving that coveted crispy chicken skin we’re after. Pat the chicken thighs completely dry with paper towels – any residual moisture will prevent proper browning. Season generously with salt and pepper, then drizzle with olive oil, massaging the seasonings into every crevice. The salt needs time to penetrate the meat, so let the seasoned chicken rest at room temperature while you prepare the potatoes.
The potato preparation requires patience and precision. Using a sharp knife or mandoline, slice the potatoes into uniform ¼-inch rounds. Consistency matters here because unevenly cut potatoes will cook at different rates, leaving you with some pieces mushy while others remain firm. As you slice, drop the potatoes into a large bowl of cold water to prevent browning and remove excess starch. This step ensures cleaner flavors and helps the potatoes achieve that perfect tender-yet-structured texture we’re seeking.
In a large mixing bowl, whisk together the cream, chicken stock, flour, and Dijon mustard until completely smooth. The flour acts as a thickening agent, but it must be thoroughly incorporated to prevent lumps. Add the minced garlic, thyme, and rosemary, then season with a generous pinch of salt and pepper. This herb-infused cream will penetrate between the potato layers, creating pockets of rich flavor throughout the dish.
Drain the potatoes thoroughly and pat them dry. In your casserole dish – I prefer a 9×13-inch ceramic dish for even heat distribution – begin layering with about one-third of the potatoes, overlapping slightly like fallen dominoes. Scatter half of the sliced onions over the potatoes, then pour one-third of the cream mixture evenly across the surface. Repeat this process: another layer of potatoes, the remaining onions, more cream, then finish with the final layer of potatoes arranged in an attractive overlapping pattern. Pour the remaining cream mixture over the top, ensuring it seeps into all the gaps.
Cover the dish tightly with foil and slide it onto the lower oven rack. This initial covered cooking period – about 45 minutes – allows the potatoes to steam and begin absorbing the cream without browning. You’ll know they’re ready when a knife slides through the layers with minimal resistance. The kitchen will fill with an intoxicating aroma of herbs and cream that builds anticipation for what’s to come.
While the potatoes work their magic, place the seasoned chicken thighs skin-side up on a rimmed baking sheet. Slide them onto the upper oven rack alongside the covered casserole. The chicken needs about 25 minutes to develop that gorgeous golden-brown skin while partially cooking through. You’re listening for a steady sizzling sound – that’s the fat rendering and the skin crisping to perfection.
Remove the foil from the potatoes and nestle the partially cooked chicken thighs directly on top, skin-side up. The contrast is beautiful: golden chicken against creamy white potatoes dotted with herbs. Sprinkle the Parmesan cheese around the chicken, focusing on any exposed potato areas. Return the uncovered dish to the oven for another 25-30 minutes.
During this final cooking phase, magic happens. The chicken finishes cooking while its rendered juices drip down into the potatoes below. The exposed cream sauce bubbles and reduces, concentrating flavors. The cheese develops a golden crust that adds textural contrast to each bite. You’ll know it’s finished when the chicken skin is deeply golden and the sauce around the edges bubbles enthusiastically.
Let the casserole rest for 10 minutes before serving – this allows the cream sauce to thicken slightly and makes serving much cleaner. Sprinkle fresh parsley over the top for a bright color contrast that hints at the fresh flavors within.
Chef’s Notes
This casserole improves with time, making it perfect for meal prep. Store covered in the refrigerator for up to four days, reheating individual portions in the microwave or warming the entire dish in a 350°F oven. For variations, try adding sliced mushrooms between the potato layers or substituting Gruyère cheese for the Parmesan. The key to success lies in the potato slicing – uniform thickness ensures even cooking throughout.
Serves: 6-8 people
Total Time: 1 hour 45 minutes (including prep)