Creamy Chicken, Leek & Carisma Potato Bake
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1hr10min -
4-6 -
Easy
Recipe credit to Sarah Pound (WholesomebySarah)
Ingredients
Method
STEP 1
Cook the potatoes
Bring a large pot of salted water to the boil. Add the potatoes and cook for 12–15 minutes, or until just tender when pierced with a knife. Drain and allow to cool slightly. Once cool enough to handle, slice thinly and set aside.
STEP 2
Make the creamy chicken filling
Heat the olive oil and butter in a large frying pan over medium heat. Add the leek and cook for 4–5 minutes, stirring occasionally, until soft and fragrant. Add the bacon & garlic and cook for a further 3 minutes.
Sprinkle over the flour and cook, stirring, for 1 minute. Add the chicken stock, stirring occasionally, until thickened. Gradually whisk in the milk and cream. Simmer gently for 3–4 minutes, stirring, until the sauce thickens.
Add the cooked chicken, parmesan and tasty cheese, stirring until melted and smooth. Season generously with salt and pepper.
STEP 3
Assemble the bake
Preheat the oven to 200°C (fan-forced). Lightly grease a 25 × 20 cm baking dish. Spread half of the creamy chicken mixture over the base, then top with half of the sliced Carisma Potatoes. Season lightly with salt and pepper. Repeat with the remaining chicken mixture and finish with the remaining potatoes.
STEP 4
Bake
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, scatter over extra tasty cheese, then return to the oven (or place under the grill at 220°C) for 10-15 minutes, or until golden and bubbling.
STEP 5
Serve
Allow to rest for 5 minutes before serving. Serve with a simple green salad or steamed vegetables for an easy, balanced family meal.
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