Chicken & Potatoes & Bacon Au Gratin


This is one of my favorite meals.

It’s restaurant quality good.

It’s also super easy to make.

It doesn’t take a good picture though!

Maybe you should see it before it’s all dished up!

You will just have to take my word on this one.

One of my MOST popular posts is the Creamy Cheesy Potatoes.

Did you ever make these?

I thought I would show you how to take these potatoes from a side dish to a MAIN DISH!

It’s super yummy.

Pre-heat your oven to 400 degrees. Start by lining a cookie sheet with heavy duty foil. Place bacon strips as close as you can on top of that foil. Place in the oven and bake for 15 to 20 minutes, or until bacon is nice brown & crispy. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set aside.

Wash your skinless chicken breasts and trim them of any unwanted fat.  Melt a stick of margarine in a skillet or an OLD electric fry pan like I’m using. You will probably use med/high heat on the stove top and I am using 325 degrees. (I’m using margarine, because butter burns too quickly.) If you use butter, add a bit of oil to the pan as well.

Fill a zip loc or baggie with flour and season it with salt and pepper.  Toss each chicken breast in the flour and shake it around until it’s well coated.

Place chicken in skillet and brown well on each side.

Keep in mind that your can also make this with boneless pork chops as well.

It should look about like this.

Don’t throw away all the nice golden pieces of goodness left in the bottom on your pan.

Try to separate those nice little jewels from all the grease.

Place chicken and those little crispy pieces in a 9×13 inch Glass baking dish.

Peel & Cut about 4 potatoes into shoestring slices.

Think thin french fries!

I’m using this handy dandy corn cob cutter – I use it for everything.

By now, you should have your fries ready, the crisp bacon ready and the chicken ready.

like this.

Arrange the potatoes around the chicken pieces and crumble as much bacon over the top as you like.

Salt & pepper once more for good measure.

As you can see . . . I really like pepper!

Grab a pint (at least 2 cups) of whipping cream and pour it over the potatoes, bacon and chicken.

Grate about 2 cups of good cheese. I’m using Colby, since that’s about all my sweet hubby likes. Sprinkle some parsley over the top, just to make it pretty. Some of you might also like to layer in some browned onion as well. Spray the underside of a big piece of foil with pam or other . . . so that the foil won’t stick to your cheese. Cover the pan and poke a few holes in the top with a fork.  Nothing big. Place in a 400 degree oven – on the middle rack for about 1 hour or until the potatoes are fork tender. If you want the underside of the potatoes to get nice brown and crispy like the pictures above, you must move your potatoes to the bottom rack for about the last fifteen minutes of cooking time!

EAT & savor every bite!

This is also great re-heated for the next nights dinner.

Reheat in a 250 degree oven until nice and warmed through.



Chicken & Potatoes & Bacon Au Gratin

One of my families favorites!


  • 4 to 5 strips of crispy bacon
  • 4 to 6 boneless boneless skinless chicken breasts
  • 1 stick (cube) of margarine to brown the chicken in
  • 1 cup of flour (for dredging the flour in)
  • About 5 – med to lg. potatoes
  • *enough to fill a 9×13 glass baking dish
  • 1 pint whipping cream- 2 cups
  • Salt and Pepper
  • 2 tsp. Parsley flakes
  • 2 cups grated cheddar cheese


  1. Directions:
  2. Place bacon slices on a foil lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set bacon aside for later.
  3. While the baking is cooking, brown the chicken breasts. In a large skillet or electric fry pan, melt 1 stick of margarine. (I use margarine, because butter burns too quickly)
  4. Place 1 cup of flour into a baggie and season it with salt & pepper. About 1/2 tsp of each will do. Shake each piece of chicken in the seasoned flour until it’s well coated. Place chicken pieces in skillet and brown until golden on each side.
  5. Place browned chicken in a 9×13 ” glass baking pan.
  6. Cut your potatoes into thin french fry strips, and lay the fries around the chicken (Arctic circle type of thin!)
  7. Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more.
  8. Crumble bacon over the top.
  9. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese.
  10. Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!
  11. Cook at 400 degrees for about 1 hour, or until potatoes are tender. Place your oven rack in the middle of the oven to begin with.
  12. For crispy potatoes: During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.




  • Aimee @ ShugarySweets - 04/19/2012 - 3:06 pm

    Oh my goodness this looks so amazing. And I’m so hungry!ReplyCancel

  • Lillie - 04/19/2012 - 5:03 pm

    This looks delicious! Can you explain that corn cutter thingy? I googled unsuccessfully. By the way, you posted those potatoes exactly two years ago. Freaky. Or maybe you planned it.ReplyCancel

    • Jonna - 04/19/2012 - 5:41 pm

      It is a vegetable cutter with an adjustable blade, so that you can make different widths. I use it to make Homemade potato chips, french fries, etc…you can slice very thick or very very thin!
      Here is a link for anyone interested in buying one. Not very expensive!

    • Courtney - 09/06/2015 - 12:44 pm

      It’s a mandolin. Used for slicing vegetables, it has an adjustable blade, and is not for beginners. It’s quite easy to seriously cut yourself if you’re new to this particular piece of equipment. Read the manufacturer instructions and use common sense. Keep your fingers away from the blades. Use the guards. Good luck.ReplyCancel

      • Get Off Your Butt and BAKE - 09/06/2015 - 7:24 pm

        Hi Courtney,

        Thank you for your comment. This particular tool I use, is OLD! It was actually called a Corn Cob Cutter!
        My mom in law gave it to me years ago, and it is over 60 years old. Feemster actually called it a Corn Cob Cutter.
        It’s awesome, and I guard it with my life.


  • Desi - 04/20/2012 - 8:39 am

    I was just thinking how amazing that first photo looked, then saw your comment about it not photographing well. I think it looks beautiful! Like, need to get in my belly right now-beautiful!! I always have probs photographing casseroles and potatoes but man this is gorgeous.ReplyCancel

  • Kiah - 04/20/2012 - 4:36 pm

    Can you substitute milk for the heavy cream?ReplyCancel

    • Jonna - 04/20/2012 - 6:24 pm

      Hi Kiah,

      I probably wouldn’t use all milk, but you could do half milk and half cream. You could also use
      all half & half. If you use either of those options, I would probably whisk in a tablespoon or two of flour vigorously
      into the milk/cream mixture.
      Let us know how it turns out.

  • kiah - 04/23/2012 - 7:23 pm

    made it with half cream and half skim milk, it was super delicious. i found one of those mandolin slicer things with the adjustments that cut the potatoes perfectly. $8.00 at TJ MAxx. i almost mixed in some broccoli, it was REALLY yummy. thanks for yet another wonderful recipe.ReplyCancel

  • Kathy Meyer - 04/29/2012 - 7:11 pm

    I would just like to congratulate you on having the best cooking instructions I’ve ever seen on a website, well done!! I’m going to make this recipe tonight!ReplyCancel

  • Tracy - 05/02/2012 - 7:12 am

    AMAZING! I made this for the picky boyfriend last night (My odds of pleasing his taste buds is about 1-50, seriously) This recipe rocked our world last night! Along with a ton of compliments, I recieved a back rub! I wouldn’t change anything about this recipe, unless you felt a need to add some sweet corn into it, but either way this is a hit! (and easy to make, I just bought pre-cooked bacon to speed up the process) Thank you for such a great and easy recipe!DanMyMan thanks you too!ReplyCancel

  • Marion - 05/10/2012 - 1:05 pm

    Your recipes look great! Love the dishes in this photo. Care to share where they were purchased or through what company? Thanks!ReplyCancel

    • Jonna - 05/11/2012 - 11:47 am

      Hi Marion,
      The white plates are from TJmaxx.
      Love that place – everything is priced low!

  • Elizabeth - 05/23/2012 - 10:29 pm

    How many people would you say it could serve? Would it be a full breast per person?ReplyCancel

    • Jonna - 05/24/2012 - 11:18 am

      Hi Elizabeth,
      I would have one Breast per person. I usually put four Breasts in my 9×13 pan.
      If you put in more than that, you really don’t have enough room for the potatoes, cream & cheese.
      If you do 5 to 6 breasts, make sure that your pan is very deep. Corning ware has a great 9×13″ that is ultra deep
      Hope this helps,

  • Brittney - 05/29/2012 - 4:59 pm

    I have made this many times after finding it on your blog. I love it! I was telling my boyfriend about it, guess Im going to have to try it wil bacon now. I cant wait! You have so many amazing recipes. Keep posting! He just moved out and would probably burn water if he had to cook!ReplyCancel

  • Mariah - 06/23/2012 - 3:39 pm

    This dish is the Bomb!ReplyCancel

  • Rachel - 06/23/2012 - 7:07 pm

    Okay….why does moving it to a lower rack make the potatoes brown?

    I have a feeling that the answer to this is going to change some things at my house……. 🙂

    And this looks amazing and my hubby will totally love it!ReplyCancel

  • Amy - 07/24/2012 - 9:15 pm

    Instead of the sliced potatoes I used a bag of frozen shredded hash browns to save time and it came out perfect cooked at the same time and temp.! Very tasty and I’ll be making this again! Thanks!ReplyCancel

  • clare - 02/01/2013 - 4:54 am

    could you use single instead of whipping cream?ReplyCancel

  • Lea - 02/17/2013 - 7:15 pm

    I just made this tonight. This is one of the best recipes I’ve tried in a very long time. Everyone in my family absolutely loved this one!ReplyCancel

  • KATHY - 04/13/2013 - 7:08 pm

    I made this recipe last week for my husband and mother-in-law. It was fabulous!! For the first time in 27 years, babci actually asked me for a recipe!!ReplyCancel

    • Get Off Your Butt and BAKE - 04/13/2013 - 7:15 pm

      Hi Kathy,

      You comment made me laugh, and made my day!
      Thanks so much for leaving me a sweet note.
      We also love this, and it’s easy to change it up. Try
      browning porkchops, or adding slices of good ham in between the potatoes before baking.


  • Jody in Nevada - 09/18/2013 - 10:54 pm

    We were having a family over for dinner tonight, and I decided to make this dish. What a hit! The father of the family said it’s the best chicken dish he’s ever had! He also said if he comes over again, I don’t need to find another recipe, because I can just make that again. My husband chimed in by saying he definitely hopes this is a repeat recipe! I knew it would be yummy when I read it! (But I shortcutted and used frozen hash browns, then put the cream and stuff on the potatoes while I was waiting for the chicken to finish on the stove. Tossed the chicken on top and threw it in the oven. So good!) Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - 09/20/2013 - 12:05 pm

      Hi Jody,

      Thank you so much for you sweetest comment!
      I love hearing that meals were a success and that everyone enjoyed a recipe.
      I made this just last night again, and it’s always a winner in our house.


  • rhonda ragan - 09/21/2013 - 9:59 pm

    I wondered if you have ever used frozen shredded potatoes in the chicken and potatoes casserole. If so, how did it compare to shredding 4-5 fresh potatoes?


    • Get Off Your Butt and BAKE - 09/22/2013 - 6:58 pm

      Hi Rhonda,

      I haven’t used frozen potatoes before, but many have and left comments that they work well!
      I live in an area where potatoes are plentiful, so I always have them on hand.
      Let me know what you think.


  • brian barnard - 12/09/2013 - 3:09 pm

    very goodReplyCancel

  • Carol - 01/31/2014 - 10:36 pm

    So delicious!!! I added a little paprika to the flour and also to the top of the chicken along with some white pepper. Added a very small onion. Made this on Friday night and my son asked me to save some for school lunch. This is delicious!! Thanks 🙂ReplyCancel

    • Get Off Your Butt and BAKE - 02/01/2014 - 10:42 am

      Hi Carol,

      Thanks for taking the time to leave me a sweet note!
      We also love this meal. Try it with browned pork chops, as it’s also very good.


  • shannan - 04/13/2014 - 3:47 am

    Can you make it ahead of time and then just bake make it when your ready toReplyCancel

    • Get Off Your Butt and BAKE - 04/13/2014 - 6:24 pm

      Hi Shannan,

      You can, but after cutting your potatoes and cutting them, rinse all the starch from them in cold water and drain well.
      Lay them on paper towels and remove the excess water that remains.
      Then you can follow the recipe, and the potatoes won’t turn brown.

      Hope this helps,

  • Stephanie - 07/14/2015 - 8:04 pm

    I made this exact recipe minus the chicken and bacon one night for guests and it looked like your photo that you said didn’t photo well the edges looked curdled almost and turned my guests off 🙁 did that happen to anyone else? I want to retry itReplyCancel

  • Ellen - 09/22/2015 - 4:25 pm

    This looks like a terrific recipe. I am looking for a dish to make for a luncheon that would be easy to eat from a lap instead of a table. If one was to cut the chicken in cubes would it make it easier to eat or is the chicken tender enough to cut with fork?ReplyCancel

    • Get Off Your Butt and BAKE - 09/23/2015 - 3:19 pm

      Hi Ellen,

      I believe that if you use small chicken breasts they should be able to cut with a fork. The chicken get very tender!


  • Josie - 10/13/2015 - 4:44 pm

    The cream curdled. Why? I followed the recipe exactly. I was hoping for a creamy sauce but it looked watery with ‘cottage cheese’ in it. 🙁ReplyCancel

    • Get Off Your Butt and BAKE - 10/18/2015 - 6:36 pm

      Hi Josie,

      About half way through the baking time, the cream will appear curdled. The water from the cream, as well as the water content from the potatoes causes
      this to happen. Don’t despair! Allow the dish to cook longer, and it all comes together nicely in the end. Even if the potatoes seem fork tender, allow the potatoes to
      cook at least 1 to 1 1/2 hours. This will depend on how many potatoes you use. Always put the dish on the bottom rack to brown the potatoes on the bottom of the pan.
      I hope that you didn’t throw them out, and you were able to eat them! Oh man, this is our family favorite!


  • Mary Gendron - 08/13/2016 - 4:38 pm

    Sounds delicious! Do you remove the foil for the last fifteen minutes to brown the potatoes?ReplyCancel

    • Get Off Your Butt and BAKE - 08/19/2016 - 2:04 pm

      Hi Mary,

      I like to leave the foil on the top of the potatoes and chicken, but I lower the oven rack to the bottom
      portion of the oven. This will give you a perfect golden crispy potato on the bottom of your baking dish. It’s the best part!

      Thank you,