“This is crunchy and creamy all in the same bite. You can use left over chicken or cook the chicken in with the sauce. I would say that FRESH chives work the best but I have used dried and it works just as well. Just say this recipe one day and never stop making it!!!! Hope you enjoy as much as me!!!”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200°C/fan180°C/ gas 6. Bring a saucepan of water to the boil and cook the potatoes for 6-8 minutes, until nearly cooked through. Drain well.
  2. Make the sauce. Melt the butter in a saucepan, add the flour and cook for 2 minutes, until it forms a smooth paste. Add the broth, a little at a time, and simmer until you have a smooth, thickened sauce, stirring all the time.
  3. Stir the crème fraîche and mustard into the sauce and heat for a few minutes. Add the chicken and chives and season to taste.If your using fresh chicken allow fives minutes or until the chicken begins to take colour, on the stove before tranferring it to the oven.
  4. Spoon the mixture into a 1.5-litre gratin or ovenproof baking dish and arrange the potatoes on top. Sprinkle over the cheese and breadcrumbs and bake for 20 minutes, until the top is pale golden and the filling bubbling hot. Preheat the grill to high and grill the gratin for 5 minutes to crisp up the topping. Scatter with the extra chives to serve.
  5. I always serve this with green beans but you could try sweetcorn or any green vegtables.

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