Go Back Email Link
+ servings
Print Recipe
4.75 from 4 votes

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.
Prep Time10 mins
Cook Time1 hr 15 mins
Course: Main Course
Cuisine: French
Servings: 4 Servings
Calories: 625kcal
Author: Carrie Carvalho

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 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.

Nutrition

Calories: 625kcal | Carbohydrates: 43g | Protein: 30g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 506mg | Potassium: 1023mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1249IU | Vitamin C: 34mg | Calcium: 204mg | Iron: 3mg