Creamy Chicken and Potato Gratin
A hearty baked dish layered with silky mashed potatoes, tender shredded chicken, sweet corn, tomatoes, and a golden bubbling cheese crust. The ultimate comfort food for a cozy family dinner.
🛒 Ingredients
5 servings
- 2 chicken breasts
- 1 kg potatoes
- 1 can sweet corn, drained
- 2 tomatoes, seeded and diced
- 1 onion, sliced
- 200 ml heavy cream
- 200 g shredded mozzarella
- 50 g grated parmesan
- 30 g butter
- Salt, pepper and dried herbs to taste
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Directions
- 1
Boil potatoes in salted water until tender. Drain and mash with butter until smooth.
- 2
Off the heat, stir in the heavy cream. Season well with salt, pepper and herbs. Set aside.
- 3
Simmer chicken breasts in lightly salted water for 20 minutes. Let cool, then shred into bite-sized pieces.
- 4
Sauté onion in a drizzle of oil until soft and translucent. Add shredded chicken, diced tomatoes and corn. Cook for 5 minutes and adjust seasoning.
- 5
Preheat oven to 200 °C (390 °F). Spread the mashed potato evenly in a buttered baking dish and top with the chicken mixture.
- 6
Cover with mozzarella and parmesan. Bake for 20–25 minutes until golden and bubbling.
- 7
Serve straight from the dish with white rice or a crisp green salad.
💡 Chef's Tip
Add a pinch of nutmeg to the mashed potato for extra depth. Leftovers reheat beautifully in the oven at 180 °C for 10 minutes.
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Same category — Poultry
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