French-Inspired Leftover Creamy Chicken, Herb & Potato Gratin

Ingredients

• 70g saved plain cooked chicken from Dinner 1
• 1¾ potatoes, thinly sliced
• ¼ onion, finely sliced
• 1 courgette or carrot, thinly sliced or grated
• ¼–½ garlic clove
• 55ml extra-thick cream or double cream
• 60ml low-salt or no-salt stock or water
• 15g parmesan or Italian hard cheese
• 10g optional mild cheddar
• ¼ tsp dried thyme or small sprig fresh
• Small pinch rosemary, very finely chopped
• 5ml rapeseed or olive oil
• 20g plain yoghurt, optional for baby or toddler portion

Method

1. Heat oven to 190°C / 170°C fan.
2. Thinly slice potatoes. Slice onion and courgette, or grate carrot if using.
3. Heat oil in a pan. Cook onion for 5 minutes until softened. Add garlic, thyme and rosemary for 30 seconds.
4. Add cream and stock or water. Warm gently.
5. For baby portions, set aside a little plain cooked chicken, soft cooked potato and veg and yoghurt or cream before adding cheese.
6. Layer potatoes, veg and shredded cooked chicken in a baking dish.
7. Pour over the cream mixture. Cover with foil.
8. Bake for 25–30 minutes, then uncover, sprinkle parmesan and cheddar over adult and older-child sections if using, and bake for another 10–15 minutes until potatoes are soft and the top is golden.
9. Rest for 5–10 minutes before serving.