Chicken au Gratin Potatoes – The Endless Meal®

Preheat your oven to 400 degrees. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften.

2 lb mixed red and white potatoes, ½ medium white onion, 1 teaspoon fresh thyme leaves, 1 teaspoon sea salt

While the potatoes are baking, prepare the rest of the recipe. Add the cauliflower and chicken stock to a medium-sized pot and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the cauliflower is soft. Transfer it to your blender or a food processor and blend on high until smooth. Pour the sauce back into the pot and add the cheese. Stir until the cheese melts.

½ head cauliflower, 2 cups chicken stock, ¾ cup grated white cheddar cheese, ¼ cup grated parmesan cheese

Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Dry the chicken with paper towels and sprinkle the skin side with a little sea salt. Place skin side down and cook until the skin is crispy and brown. Work in batches if needed.

8 bone-in chicken thighs

Once the potatoes begin to soften, remove the casserole from the oven and pour the cheesy cauliflower sauce over the top. Add the kale and mix well. Nestle the chicken thighs into the casserole and bake until the potatoes are soft and the chicken is cooked through, about 20 minutes.

2 cups kale