Chicken and Potato Croquettes with Gruyere Cheese Sauce

Chicken and Potato Croquettes with Gruyere Cheese Sauce transforms simple ingredients into an elegant, comforting meal perfect for special dinners or cozy weekend cooking. These golden-brown bites combine creamy mashed potatoes and tender chicken, all topped with a rich, nutty Gruyere cheese sauce.

The croquettes start with a hearty base of mashed russet potatoes and shredded chicken thighs. The potatoes create a smooth, creamy foundation, while the chicken adds protein and a satisfying bite. Fresh, finely chopped sweet onion brings a subtle crunch and natural sweetness, while fresh parsley adds bright, herbaceous notes. A blend of garlic powder, paprika, salt, and black pepper creates a well-rounded, slightly spicy flavor profile.

The preparation is straightforward and efficient. First, boil the potatoes until tender, mash them, and let them cool to room temperature. In the same pot, cook the chicken thighs until moist and tender, then shred them. Combine the chicken and potatoes with raw onion, parsley, and seasonings to create the croquette mixture.

Shape the mixture into golf ball-sized portions and bread them using a three-step process: roll in flour, dip in a mixture of beaten eggs and heavy cream, and coat with breadcrumbs. This technique ensures a perfectly crispy exterior when fried.

Fry the croquettes in batches in hot vegetable oil until they develop a golden-brown crust while maintaining their soft, flavorful interior. The careful frying process helps each croquette achieve the ideal contrast between crispy exterior and creamy center.

The finishing touch is a velvety Gruyere cheese sauce. Start with a simple roux of butter and flour, then whisk in whole milk and plenty of grated Gruyere. The cheese melts into a smooth, creamy sauce, contributing its signature nutty, slightly sweet flavor. Seasoned with salt and black pepper, this luxurious sauce elevates the crispy croquettes into an unforgettable dish.

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To serve, place the croquettes on a pool of warm Gruyere cheese sauce. Garnish with fresh parsley and a light dusting of paprika to add vibrant color and a subtle warmth. Feel free to make the presentation your own with different garnishes or plating styles.

These Chicken and Potato Croquettes with Gruyere Cheese Sauce create a delightful interplay of textures and flavors. The croquettes feature a golden, crispy shell that breaks open to reveal a creamy, savory center, while the rich, nutty Gruyere sauce ties everything together perfectly. Whether you’re serving them as an elegant appetizer, a satisfying main course, or part of a larger spread, these croquettes will captivate your guests and leave them wanting more.

Chicken and Potato Croquettes with Gruyere Cheese Sauce

Recipe by Kyle Taylor

5.0 from 3 votes

Course: MainsCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

Total time

1

hour 

15

minutes

Chicken and Potato Croquettes with Gruyere Cheese Sauce balance crispy, golden croquettes filled with creamy potatoes and savory chicken with a rich, nutty Gruyere sauce. Perfect as an indulgent appetizer or a comforting main course, this dish offers layers of flavor and texture that satisfy and impress.

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.