potato and chicken bake

potato and chicken bake

Using up: cold roast chickie!, old potatoes, spring onions from a friend’s garden, cream bought for supper on Saturday and not eaten (due to circumstances beyond our control)

This is a real bitsa one – I’m pleased with it, because it was lovely.

Chopped some very elderly potatoes into slices about 1/4″ thick, and layered half of them into an ovenproof dish.  On top of that went the chopped spring onions, and the chickie! from the carcass I boiled up for soup a couple of days ago.  Added some cream and seasoned, grated a little gruyere cheese onto it, then layered the rest of the potatoes on. More cream (you need quite a lot, really), more seasoning, then cut more gruyere into very small dice and scattered them over the top.

I gave it 5 minutes in the microwave to get it started, then it had about 40 minutes on gas 5.  Should you try this, make sure you put the dish on a tray in the oven, because ours oozed a bit.

We had it with a bulb of fennel, sliced up, put in a little casserole dish with some of the chicken soup broth, and cooked in the oven alongside the potatoes, to save gas.  I really must think more about gas consumption when I’m cooking.