Gratin of Crozets with Leeks and Roasted Chicken Leftovers

This delicious gratin of crozets is a great way to use up leftover roasted chicken. Combined with leeks, this dish is a tasty and hearty meal.


  • 350 grams of crozets
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • 1 tablespoons butter
  • 1 tablespoons plain flour
  • 500 milliliters milk
  • 1 teaspoon finely chopped fresh thyme leaves
  • 3/4 cup grated Gruyère cheese, divided
  • 2 cups cooked and shredded roasted chicken leftovers


  1. Preheat oven to 400°F (200°C). Grease an 8-inch (20 cm) square baking dish.
  2. In a medium pot over medium heat, melt the butter. Add the leeks and cook until softened, about 5 minutes. Sprinkle with flour and stir for 1 minute more.
  3. Add the milk and bring to a simmer. Cook until thickened, about 10 minutes. Stir in the thyme, 1/2 cup of the cheese and the cooked chicken. Add the crozets to the pot and stir to combine.
  4. Transfer the mixture to prepared baking dish. Sprinkle remaining cheese over top. Bake in preheated oven for 25 minutes or until golden brown and bubbly.

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