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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750 g potatoes, peeled and thinly sliced
300 g celeriac, peeled and thinly sliced
350 g leeks, trimmed and sliced
250 g skinless chicken breast fillet, cut widthways into thin strips
1 tablespoon chopped fresh thyme or ½ teaspoon dried thyme
1 cup (250 ml) diluted salt-reduced or homemade chicken stock (recipes on this website), hot
Preheat the oven to 200°C. Place the potatoes and celeriac in a saucepan of lightly salted water, cover with a lid and bring to the 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.