Chicken and Blue Cheese Gratin
A layered bake of sliced potatoes, celeriac and leeks with chicken, topped with cheese, makes a perfect dish for an autumn day. Serve with a tomato and green bean salad and some chunks of crusty bread.
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- 1 1/2 lb potatoes peeled and thinly sliced
- 10 oz celeriac peeled and thinly sliced
- 12 oz leeks trimmed and sliced
- 1/2 lb skinless boneless chicken breast cut widthwise into thin strips
- 1 tbsp fresh thyme or 1/2 teaspoon dried thyme, chopped
- 1 cup diluted salt-reduced or homemade chicken stock hot
- 2 2/3 oz firm blue cheese crumbled
- 1 oz butter cut into small pieces
- Preheat the oven to 400°F (200°C). Place the potatoes and celeriac in a pot of lightly salted water, cover with a lid and bring to a boil over a medium heat. Remove the lid and simmer for 3 minutes or until starting to soften. Remove from the heat and drain well.
- Neatly spread about one-third of the potato and celeriac slices over the bottom of a 2 litre baking dish, overlapping the slices. Scatter about half the leeks, chicken strips and thyme over the vegetable layer. Season with plenty of freshly ground black pepper.
- Continue layering the potatoes and celeriac with the remaining leeks, chicken and thyme. Finish with a layer of the remaining potatoes and celeriac.
- Pour over the stock, then scatter the crumbled cheese and butter over the top. Cover with foil and bake for 20 minutes.
- Remove the foil from the dish and continue to bake for a further 20 minutes or until the cheese has melted and the top is golden and bubbling.
Variation: In place of the chicken you could use the same amount of shredded sliced ham, or a mixture of ham and chicken.
Per serving: 353 calories, 14 g fat (7.5 g saturated), 24.5 g protein, 30 g carbohydrate, 8 g fibre