Chicken Bake with Sliced Roasted Potato Topping

Name: Chicken Bake with Sliced Roasted Potato Topping
Yield: Makes 2–3 portions
Ingredients: 300 g/11 oz small potatoes, peeled and thinly sliced; 25 g/1 oz parmesan cheese, grated; 150 ml/5 fl oz whole milk; 25 g/1 oz plain flour; 75 g/3 oz leek, diced; 100 g/3½ oz carrots, peeled and diced; 25 g/1 oz butter; 1 tbsp chopped fresh thyme; 75 g/3 oz onion, chopped; 30 g/1¼ oz cheddar cheese, grated; 150 g/5 oz cooked chicken, diced; 1 tbsp sunflower oil; 200 ml/7 fl oz chicken stock

Preparation info

Makes
2–3
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

This is a wonderfully comforting dish of tender chicken in a tasty sauce of sautéed leek and carrots topped with sliced roasted potatoes sprinkled with cheese and gratinated in the oven. It can be prepared ahead and reheated without losing any of its appeal.

Ingredients

25 g/1 oz butter
75 g/3 o

Side dish

Method

Preheat the oven to 200°C/400°F/Gas 6 and line a baking tray with baking parchment.

Melt the butter in a saucepan over a medium heat, add the onion, leek and carrots and fry for 5 minutes until softened, then add the flour and stir over the heat for 1 minute. Gradually stir in