Sweet Potato and Chestnut Gratin with Rice

Sweet Potato and Chestnut Gratin with Rice

This is an autumn rice gratin with sweet potato and chestnut. It's easy because you make the white sauce together with the ingredients.

Ingredients: 2 servings

Chicken thighs
120 g
Onions (finely chopped)
Sweet potato
80 g
Sweet chestnuts in sugar syrup
50 g
●Hot cooked white rice
2 rice bowls' worth
15 g
●Salt and pepper
to taste
Pizza cheese and grated cheese
as needed of each
White sauce
30 g
Plain flour
3 tablespoons
350 ml
Salt and pepper
to taste


1. Lightly grease the casserole dish with butter (amount separate from listed ingredients). Mix together the ● ingredients to make the butter rice. Pack into the casserole dish.
2. Peel the sweet potato and cut into 1 cm thick wedges. Soak in water, then steam in a steamer for 10 minutes. (Or microwave until softened.)
3. Roughly chop the chestnuts, then scatter on top of Step 1 butter rice. Cut the meat into small bite-sized pieces.
4. Heat the vegetable oil in a frying pan, then stir-fry the meat and onions.
5. When the meat and onions are mostly cooked through, add the butter. Once the butter has melted, add the flour and toss with a wooden spatula to coat the ingredients well.
6. Add the milk while constantly stirring and let the sauce thicken. It's ready when the wooden spatula can expose the bottom of the frying pan. Adjust the seasoning with salt and pepper.
7. Pour the sauce on top of the Step 3 casserole dish, top with pizza cheese, sprinkle grated cheese on top, then bake in an oven toaster until browned.

Story Behind this Recipe

I wanted to make a hot and sweet rice gratin combining sweet potatoes and chestnuts.