Family Golden Potato Bake with Leek Chicken, Mushrooms and Mild Cheese Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   Place the potatoes in a pot with water and a pinch of salt. Bring to a boil and cook for 8 minutes to soften slightly. Drain and set aside.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, half of the salt, the black pepper, and the sweet paprika. Cook for 5 to 6 minutes until no longer pink. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil. Add the leek, mushrooms, garlic, and dried thyme. Cook for 6 to 8 minutes, stirring, until the leek is tender and the mushrooms have released and evaporated their moisture.

5. 5

   Return the chicken to the skillet, stir with the vegetables, and turn off the heat.

6. 6

   For the cream sauce, melt the butter in a saucepan over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in the milk and then the chicken broth, whisking to prevent lumps. Cook for 3 to 5 minutes until slightly thickened.

7. 7

   Add the cream cheese and 80 g / 3 oz of the mozzarella to the hot sauce. Stir until smooth and creamy. Adjust with the remaining salt if needed.

8. 8

   Assemble the bake by placing half of the potatoes on the bottom of the dish. Spread the chicken, leek, and mushroom mixture on top. Cover with two-thirds of the cheese cream.

9. 9

   Top with the remaining potatoes and pour over the rest of the cream. Sprinkle the reserved 40 g / 1 oz mozzarella over the top.

10. 10

    Bake for 30 minutes at 200 °C / 400 °F, until bubbling and golden on top. For extra color, broil for 2 to 3 minutes, watching closely.

11. 11

    Let rest for 10 minutes before serving and finish with fresh parsley on top.