Creamy Corn & Chicken Gratin with Crispy Bacon
A hearty and indulgent bake featuring tender shredded chicken, crispy smoked bacon and a velvety corn cream sauce. Topped with melted mozzarella and golden Parmesan, this crowd-pleasing dish is as easy to make as it is irresistible. Perfect for a comforting family dinner!
🛒 Ingredients
8 servings
- 2 kg chicken breast
- 1 onion, finely chopped
- 200 g smoked bacon lardons
- 200 g sliced mozzarella
- 2 cans sweet corn, drained (approx. 400 g each)
- 2 cans heavy cream (200 ml each)
- grated Parmesan for topping
- olive oil
- salt and pepper
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Directions
- 1
Cook the chicken breasts in salted water with bay leaf and thyme until fully cooked through. Drain and shred into large, generous chunks.
- 2
Heat a drizzle of olive oil in a skillet and sauté the chopped onion until soft. Add the shredded chicken, season lightly and cook for 3–4 minutes. Set aside.
- 3
Blend the drained corn with the heavy cream until smooth and velvety. Season to taste.
- 4
In the same pan, fry the bacon lardons in a little olive oil until golden and crispy. Pour in the corn cream and simmer over medium heat for 5 minutes, stirring occasionally.
- 5
Preheat oven to 200 °C (390 °F). Spread the chicken evenly in a baking dish, layer the mozzarella slices on top, then pour over all the corn cream sauce. Finish with a generous layer of grated Parmesan.
- 6
Bake for 15–20 minutes until the top is golden and bubbling. Serve hot with white rice and potato sticks.
💡 Chef's Tip
For an even richer sauce, swap heavy cream for crème fraîche. A pinch of nutmeg blended into the corn mixture adds a lovely warmth.
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Same category — Poultry
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