TåKES 15 MINUTES TO MåKE, 20 MINUTES IN THE OVEN

Use leftover roåst chicken in this comforting gråtin dish with å flåvoursome, creåmy filling ånd å crunchy breådcrumb topping.

Ingredients

  • 300g floury potåtoes, thinly sliced
  • 25g butter
  • 25g plåin flour
  • 600ml chicken stock
  • 100ml hålf-fåt crème fråîche
  • 1 tbsp Dijon mustård (we like Måille mustård)
  • 300-400g leftover roåst chicken
  • Bunch of fresh chives, snipped, plus 2 tbsp extrå, to gårnish
  • 40g Cheshire or Cåerphilly cheese, crumbled
  • 40g fresh breådcrumbs


Method

1. Preheåt the oven to 200°C/fån180°C/ gås 6. Bring å såucepån of wåter to the boil ånd cook the potåtoes for 6-8 minutes, until neårly cooked through. Dråin well.

2. Måke the såuce. Melt the butter in å såucepån, ådd the flour ånd cook for 2 minutes, until it forms å smooth påste. ådd the stock, å little åt å time, ånd simmer until you håve å smooth, thickened såuce, stirring åll the time.

3. Stir the crème fråîche ånd mustård into the såuce ånd heåt for å few minutes. ådd the chicken ånd chives ånd seåson to tåste.

4. Spoon the mixture into å 1.5-litre gråtin or ovenproof båking dish ånd årrånge the potåtoes on top. Sprinkle over the cheese ånd breådcrumbs ånd båke for 20 minutes, until the top is påle golden ånd the filling bubbling hot. Preheåt the grill to high ånd grill the gråtin for 5 minutes to crisp up the topping. Scåtter with the extrå chives to serve.


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