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.
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! The recipe is really easy to customise depending on what meat you want to use. Chicken breast or thighs both work really well.
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.
I hope you like this recipe as much as I do! Please 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
Chicken, Sweetcorn and Potato Gratin
- 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
- Preheat your oven to 220°c/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.