Family Golden Potato Bake with Leek Chicken, Peas, and Mild Mustard Cheese Sauce

Instructions

1. 1

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

2. 2

   Place the potatoes in a pot with water and a pinch of salt. Bring to a boil and cook for 8 minutes, just until barely tender. Drain carefully and set aside.

3. 3

   Meanwhile, heat the olive oil and half of the butter in a large skillet over medium heat. Add the onion and leek, and cook for 5 minutes until softened.

4. 4

   Add the garlic and cook for 30 seconds. Stir in the chicken, 1 teaspoon of the salt, the black pepper, and the dried thyme. Cook for 5 to 6 minutes, stirring, until the chicken is no longer pink.

5. 5

   Sprinkle the flour over the chicken and vegetables, stir well, and cook for 1 minute. Gradually pour in the milk and then the chicken broth, stirring constantly to form a smooth sauce without lumps.

6. 6

   Add the Dijon mustard, 100 g of the shredded cheddar cheese, and the peas. Cook for 2 to 3 minutes until the sauce thickens slightly and the cheese melts. Taste and adjust with the remaining salt if needed.

7. 7

   Spread the chicken, leek, and pea filling in the baking dish. Arrange the potato slices on top in overlapping layers.

8. 8

   Melt the remaining butter and mix it with the breadcrumbs and the remaining 40 g of shredded cheddar cheese. Scatter this mixture over the potatoes to create a golden topping.

9. 9

   Bake for 30 to 35 minutes at 200 °C / 400 °F, until the top is deeply golden and the sauce is bubbling around the edges.

10. 10

    Let rest for 10 minutes before serving so the bake sets and slices more neatly.