Creamy Roast Chicken and Bacon Gratin
A hearty baked dish that turns leftover roast chicken into something truly special. Layers of smoky bacon, melted cheese and thick cream make every bite irresistibly rich and satisfying.
🛒 Ingredients
5 servings
- 300 g shredded roast chicken, skin removed
- 100 g smoked bacon lardons, pan-fried
- 200 g grated gruyère or cheddar
- 80 g golden breadcrumbs
- 200 g sour cream or thick crème fraîche
- 1 garlic clove, minced
- Salt, black pepper and fresh parsley to garnish
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Directions
- 1
Preheat oven to 200 °C (400 °F). In a large bowl, combine the shredded chicken, cooked bacon, half the cheese and the breadcrumbs. Season with garlic, salt and pepper.
- 2
Spread a layer of the chicken mixture in a buttered baking dish, then spoon over a generous layer of sour cream. Repeat to build two or three layers.
- 3
Finish with a final layer of sour cream, sprinkle the remaining cheese on top and bake for 20–25 minutes until golden and bubbling.
- 4
Rest for 5 minutes, scatter with fresh parsley and serve hot alongside a green salad or steamed white rice.
💡 Chef's Tip
For an extra-crispy top, switch the oven to broil for the last 2 minutes. Swap gruyère for smoked cheddar for a deeper, smokier flavour.
Similar Recipes
Same category — Poultry
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