As I was looking for a recipe to use up my "sprouting" potatoes, this make-over dish seems ok. Plus, I was keen to use my lovely home-grown thyme fresh from my mini herb garden for this dish (LOL...I'm so proud to writing this) and I decided to give this dish a go...
|Enjoying this dish with a lovely sunset...|
|It was funny that I can see my toddler son was drooling when he saw this photo before dinner...LOL|
Here is the recipe from the Super Food Ideas, Oct 2010 issue.
Olive oil cooking spray (I use Canola oil spray)
1 large (280g) chicken breast fillet (I use a quarter roast chicken, shredded)
3 garlic cloves, crushed (didn't use that)
1 tbsp fresh thyme leaves
1 leek, trimmed, halved, washed, sliced (I used 1/2 onion instead)
800g desiree potatoes, thinly sliced (I used 5 large potatoes, very thinly sliced)
1 cup reduced fat grated tasty cheese
300ml light cooking cream
1. Preheat oven to 180°C. Grease a 7 cm deep, 19 cm base square baking dish.
(I use a 19 cm x 10 cm rectangle deep dish)
2. Spray a non stick frying oil. Heat over medium high heat. Add chicken, cook, stirring for 4-5 min or until cooked through. Transfer to a plate. Add garlic, thyme and leek to pan and cook for 4-5 min or until softened. (I didn't cook the chicken because I used roasted chicken but cook the onions until softened)
3. Layer 1/3 of the potato over the base of prepared dish. Top with half the chicken and mixture. Sprinkle 1/3 of the cheese. Drizzle 1/3 of the cream. Repeat layers, ending with potato, cream and remaining cheese. Cover with foil and bake for 50 min or until potato is tender
(Mine took an extra 30 min because my baking dish was deeper than the one mentioned in the recipe. Got to emphasize that the potatoes have to be very thinly sliced or it will take much more longer to cook. My potatoes were very thinly sliced and still took so long...)
3. Remove foil cover and Increase the heat to 200°C and bake for 10-15 min or until golden. Stand for 10 min. Serve.
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