We were lucky enough to have poached organic chicken for the chicken soup I had laboured over for CB but it was deemed insufficient so we quickly roasted some joints I had to round things out a bit. You could buy a whole roast chicken if you live in a civilised country that has nice rotisseries (like Australia or Italy) – failing that, this is the perfect leftover dish!
Creamy Chicken & Gruyere Casserole
About 6 Desiree Potatoes – peeled & sliced about 5cm thick
½ cup of thick, double cream & the same of sour cream
125g of Gruyere, grated
Big dollop of mayonnaise (I wasn’t watching at this point so am unsure about the amount)
Another bigger dollop of
Dijon
mustard
1 large clove of garlic, finely chopped
Bunch of shallots (which are sometimes called green onions),
chopped
In an ovenproof dish (I used a 23cm Le Creuset) layer half the potatoes on the bottom, followed by half of the chicken. Then put another layer of each on top – this should fill the casserole up to the sides. Sprinkle the shallots all over the top
Make the sauce by heating the creams, mayo, garlic & mustard over a lowish heat until smooth. Add half the cheese and stir in to thicken the sauce.
Pour the sauce carefully over the whole thing.
Cook in the oven for about half an hour, until golden &
bubbling.
Let stand for about 10mins before serving with some greens (salad or veggies)
Serves 4 (plus some leftovers if people don't keep sampling it on their way past)
1) Add parsley to the topping and/or the sauce
2) Maybe some stock in place of some of the cream (just in case you’re trying not to turn into a heifer)
3) Gratinate the top a bit OR
4) Fry some bacon and use on the topping OR
5) Roast some fennel first and use in place of or as well as the middle chicken layer
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