• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Recipe Index
  • Privacy Policy
  • Web Stories
  • Blogging Resources
  • Carrie's Kitchen
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
Carrie's Kitchen

Carrie's Kitchen

Fast and Fuss Free Recipes

  • Easy Dinners
  • Pasta Recipes
  • Salads & Sides
  • Street Food & Fakeaway
  • Comfort Food
  • Breakfast & Brunch
  • Fuss Free Entertaining
  • Snacks and Lunch
  • Drinks
Home ยป Comfort Food ยป Chicken, Sweetcorn & Potato Gratin

Chicken, Sweetcorn & Potato Gratin

Comfort Food, Festive Recipes First Published: December 22, 2020 | Last Updated: November 25, 2024

Pin70
Share
Tweet
Share
Yum3
73 Shares
Jump to Recipe Print Recipe
4
This post may contain affiliate links which means I earn a small comission if you click on the links, at no cost to you. Affiliate links help me to provide this content for free and I appreciate your support. Full disclosure policy here.

Chicken and sweetcorn in a delicious creamy white wine sauce, topped with sliced potatoes and cheese then baked to perfection. A great comforting dinner everyone will love.

Chicken, sweetcorn and potato gratin in a shallow casserole dish with a side of steamed green beans.

Jump To

Toggle
  • Potato au Gratin
  • Use Leftover Chicken or Turkey
  • Tips for Cooking Chicken, Sweetcorn and Potato Gratin
  • Chicken, Sweetcorn and Potato Gratin

Potato au Gratin

I’m totally in love with this Chicken and Sweetcorn Gratin. The sauce is so rich and deliciously creamy! Then it is topped with thinly sliced potatoes which are buttery soft on one side, and perfectly cheesy and crispy on the other. A simple but luxurious meal, perfect served with some steamed greens.

Use Leftover Chicken or Turkey

This Potato au Gratin with Chicken and Sweetcorn is actually a great way to use up any leftover roast chicken or turkey you may have. Perfect just after Christmas or Thanksgiving! If you have lots of leftover turkey to use up try Turkey Fried Rice. Or I’ve got a whole post dedicated to leftover turkey recipes. The recipe is really easy to customise depending on what meat you want to use. Chicken breast or thighs both work really well.

Close up of sliced potatoes cooked in a creamy white wine sauce with shredded chicken. Topped with cheese and baked until crispy.

Tips for Cooking Chicken, Sweetcorn and Potato Gratin

  • For best results, I recommend using a waxy potato, like Maris Piper, Charlotte or Fingerling because they hold their shape well when cooking and have a nice buttery texture.
  • Slice the potatoes between 2-3mm thick, and try to slice them as uniformly as possible for even baking.
  • You can peel the potatoes or leave the skins on, it’s completely up to you – just make sure you wash them well!
  • I like to use a shallow casserole dish* which can be used on the hob to cook the sauce. This way the potatoes can be layered straight on top before being baked. (And I can avoid extra washing up by using only one pan!)
  • White wine enhances the flavour of the sauce, but if you don’t consume alcohol you can substitute some extra chicken stock.
  • Using double or heavy cream makes this dish wonderfully decadent, but if you’d like to lighten it up a little then you can use milk instead.
Chicken, sweetcorn and potato gratin in a shallow casserole dish with a side of steamed green beans.
I hope you like this recipe as much as I do!

Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!

Looking for some other delicious comfort food recipes? Try one of these:

  • Vodka Pasta with Sausage
  • Rich Beef Shin Ragu with Red Wine
  • Cottage Pie with Clapshot
  • Chicken and Butternut Squash Stew with Black Beans
  • Slow Cooker Sausage Casserole

Chicken, Sweetcorn and Potato Gratin

Chicken and sweetcorn in a delicious creamy white wine sauce is topped with sliced potatoes and cheese then baked to perfection. A great comforting dinner everyone will love.
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine French
Servings 4 Servings
Calories 625 kcal

Equipment

  • Shallow Casserole Dish

Ingredients
 
 

  • 250 grams Cooked chicken or turkey, shredded - roughly 2 uncooked chicken breasts
  • 1 tbsp olive oil
  • 4 rashers streaky bacon - cut into pieces
  • 1 shallot or small white onion - finely diced
  • 1 large leek - trimmed and sliced
  • 1 tbsp fresh thyme leaves - or 1 tsp dried
  • 150 ml white wine
  • 2 tbsp plain flour
  • 250 ml chicken stock
  • 150 ml double or heavy cream - or milk for a lighter dish
  • 1 tsp Dijon or yellow mustard
  • 198 gram tin of sweetcorn, drained - you can also use frozen – no need to defrost
  • 500 gram white potato - ideally a waxy variety like Maris Piper
  • 45 grams freshly grated parmesan or cheddar cheese
  • salt and pepper

Instructions
 

  • Preheat your oven to 220ยฐc/200fan/425f/gas 7
  • Heat the olive oil in a shallow casserole dish or large pan over a medium heat (I like to use a pan which is suitable for using on the hob as well as the oven to make less mess!).
  • Add the sliced bacon to the pan and cook, stirring occasionally, until it begins to crisp, about 5 minutes.
  • Add the shallot to the pan and cook for 2-3 minutes until it starts to soften. Then add the leeks, the thyme and a dash of salt and pepper and cook for about 5 minutes, stirring occasionally.
  • Pour over the wine and reduce the heat a little. Stir well and allow to lightly simmer for 10 minutes. (Now is a good time to prepare the potatoes.)
  • Peel the potatoes and slice them to about 2-3mm thickness – it's best to try and make them as even as possible.
  • Sprinkle the flour over the leeks etc a little at a time and mix well to combine, then slowly pour in the chicken stock in 2-3 batches, mixing until smooth before adding more.
  • Add the mustard, sweetcorn and shredded chicken or turkey. Stir in half the cream, mix well, then stir in the rest of the cream.
  • Season with salt and pepper to taste, then turn off the heat.
  • Arrange the potato slices in a layer across the creamy chicken sauce, then sprinkle with a dash of black pepper and the grated cheese.
  • Carefully place in the preheated oven and cook for 35-40 minutes, until golden brown and crispy.
  • Serve and enjoy! I love this dish with a simple side of steamed greens.

Nutrition

Calories: 625kcalCarbohydrates: 43gProtein: 30gFat: 35gSaturated Fat: 15gCholesterol: 122mgSodium: 506mgPotassium: 1023mgFiber: 5gSugar: 6gVitamin A: 1249IUVitamin C: 34mgCalcium: 204mgIron: 3mg
Did you try this recipe?Leave a comment and tag me in your pics @carrieskitchen_
Chicken, Sweetcorn & Potato Gratin Chicken, Sweetcorn & Potato Gratin Chicken, Sweetcorn & Potato Gratin Chicken, Sweetcorn & Potato Gratin
Pin70
Share
Tweet
Share
Yum3
73 Shares

Leave a Comment

Previous Post: « Amaretto Orange Margaritas – A Festive Cocktail
Next Post: Brussels Sprouts and Bacon Carbonara »

Reader Interactions

4.80 from 5 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy here.

Subscribe

Search by Category

NEW Recipes

  • One Pot Tomato Orzo
  • Lentil and Sweet Potato Pasta Sauce
  • Chicken and Courgette Pasta Salad with Feta and Corn
  • Chicken and Chorizo Orzo
  • Creamy Chorizo Pasta
Carrie's Kitchen

Never miss a recipe

Subscribe below

Privacy Policy

Footer

Clicky
  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

  • Recipe Index
  • Disclosure Policy

Copyright © 2025 · Thyme Theme by Restored 316

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.