Chicken and Potato Croquettes with Gruyere Cheese Sauce is a delightful and satisfying dish that combines the comfort of mashed potatoes and tender chicken with the rich, nutty flavor of Gruyere cheese. These croquettes are perfect for a special dinner or a comforting weekend meal, offering a wonderful blend of textures and flavors.

The heart of this dish lies in the croquettes themselves. These hearty and flavorful croquettes are made from a mixture of mashed russet potatoes and shredded boneless, skinless chicken thighs. The potatoes provide a creamy and smooth base, while the chicken adds a savory, protein-rich component that makes each bite substantial and satisfying.

The addition of finely chopped raw sweet onion adds a subtle sweetness and a bit of crunch, which contrasts nicely with the smoothness of the potatoes. Fresh parsley is incorporated into the mixture, bringing a fresh, herbaceous note that brightens the flavor profile. Seasoned with garlic powder, paprika, salt, and black pepper, the croquettes have a well-rounded, comforting, and slightly spicy flavor.

The croquettes are prepared straightforwardly. The potatoes are boiled until tender, mashed, and then cooled to room temperature. The chicken thighs are cooked in the same pot after the potatoes are done, making the preparation efficient and ensuring the chicken is moist and flavorful. Once the chicken is cooked, it is shredded and mixed with the mashed potatoes, raw onion, parsley, and seasonings.

The mixture is then shaped into small balls, about the size of a gold ball. These are coated in a classic breading technique: first, they are rolled in flour, then dipped in a mixture of beaten eggs and heavy cream, and finally coated in breadcrumbs. This process ensures the croquettes have a crispy, golden exterior once fried.

The croquettes are fried in vegetable oil until golden brown and crispy. This gives them a beautiful crunch on the outside, while the inside remains soft and flavorful. Frying in batches ensures that each croquette is cooked evenly and retains its shape and texture.

The crowning glory of this dish is the Gruyere cheese sauce. Made with a simple roux of butter and flour, the sauce is enriched with whole milk and generously flavored with grated Gruyere cheese. The Gruyere melts smoothly into the sauce, imparting its distinctive, nutty, and slightly sweet flavor. Seasoned with salt and black pepper, the sauce is creamy and luxurious, perfectly complementing the crispy croquettes.

To serve, the croquettes are served atop the Gruyere cheese sauce. The dish is garnished with a sprinkle of fresh parsley and a dash of paprika, adding a pop of color and a hint of spice. Feel free to experiment with different garnishes or serving styles to make this dish your own.

Chicken and Potato Croquettes with Gruyere Cheese Sauce are a delightful symphony of textures and flavors. The croquettes boast a crispy, golden exterior that gives way to a creamy and savory filling, perfectly balanced by the rich, nutty Gruyere cheese sauce. This combination is true comfort and satisfaction for your taste buds. Whether served as an appetizer, a main course, or a part of a more extensive spread, this dish will surely impress and delight.

Chicken and Potato Croquettes with Gruyere Cheese Sauce

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: SpanishDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Chicken and Potato Croquettes with Gruyere Cheese Sauce are crispy, golden bites filled with creamy potatoes and tender chicken, topped with a rich, nutty cheese sauce.

Ingredients

For the Croquettes
4 large russet potatoes
1 pound boneless skinless chicken thighs
1 large sweet onion, finely chopped
1/4 cup parsley, freshly chopped
1 large egg, beaten
1 tablespoon garlic powder
1/2 tablespoon paprika
to taste, salt and ground black pepper
1 cup all-purpose flour
2 large eggs, beaten
1 tablespoon heavy cream
1 cup breadcrumbs
for frying, vegetable oil
for garnish, paprika
for garnish, freshly chopped parsley
For the Gruyere Cheese Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup Gruyere cheese, grated
to taste, salt and ground black pepper

Directions

Prepare the Mashed Potatoes:
Peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Let them cool to room temperature.
Cook the Chicken Thighs:
After the potatoes are cooked and removed, use the same pot to cook the chicken thighs. Place the chicken thighs in the pot and cover with water. Bring to a boil, then reduce to a simmer and cook until the chicken is fully cooked about 15-20 minutes. Remove the chicken from the pot and let it cool. Finely chop or shred the chicken.
Prepare the Croquette Mixture:
Combine the mashed potatoes, chopped or shredded chicken thighs, finely chopped sweet onion, fresh parsley, beaten egg, garlic powder, paprika, salt, and ground black pepper in a large mixing bowl. Mix until all ingredients are well combined.
Shape the Croquettes:
Take a handful of the mixture and shape it into small balls, about 2 inches in diameter. Repeat with the remaining mixture.
Bread the Croquettes:
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs mixed with heavy cream, and one with breadcrumbs. Roll each croquette in the flour, shaking off any excess. Dip the floured croquette into the beaten egg mixture, letting any excess drip off. Finally, roll the croquette in the breadcrumbs until evenly coated. Place the breaded croquettes on a plate or baking sheet.
Fry the Croquettes:
In a large, deep skillet or pot, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the croquettes in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the fried croquettes to a plate lined with paper towels to drain excess oil.
Prepare the Gruyere Cheese Sauce:
Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for about 2-3 minutes until the mixture is smooth and slightly golden, forming a roux. Be careful not to burn the flour.

Gradually add the milk to the roux, whisking constantly to prevent any lumps from forming. Continue to whisk until the mixture thickens and starts to bubble, 2-3 minutes. Reduce the heat to low and add the grated Gruyere cheese to the saucepan. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and ground black pepper to taste.
Garnish and Serve:
Serve the Chicken and Potato Croquettes hot atop the Gruyere cheese sauce. For added color and flavor, garnish with chopped fresh parsley and a sprinkle of paprika.

Recipe Video

Notes

For added flavor, consider adding chopped onion, garlic, and a few bay leaves to the cooking liquid when boiling the chicken thighs; this will infuse the chicken with a rich, aromatic taste that enhances the overall dish.