Leek, Bacon & Chicken Tartiflette
This is an incredibly comforting dish.
Ingredients
- 600 g potatoes (diced)
- 1 tbsp olive oil
- 1 onion diced (medium)
- 350 g leeks (thinly sliced)
- 400 g bacon (preferably medallions or lean bacon, coursely chopped)
- 400 g chicken thighs (1cm slices)
- 250 g mushrooms (sliced)
- 2 garlic cloves (finely chopped)
- 1 tsp Dijon mustard
- 200 g spinach
- 200 ml chicken stock
- 200 g cream cheese
- 40 g cheddar cheese (grated)
- 0.5 tsp black pepper (can add more salt/pepper to taste)
Method
-
Pre-heat the oven to 220C (FAN 200C/ GAS MARK 7)
-
Put the diced potatoes into a pan of cold water, bring to the boil on the hob. Then turn heat down to a gentle simmer. Do not overcook as they have to hold their shape. This should take 10-12 minutes. When cooked drain and reserve.
-
Add the oil to the casserole dish, when hot, add the onion and leeks and cook over a medium heat until most of the water has evaporated. About 8-10 minutes. (to see how much water is in the pan drag a spatula along the base of the pan).
-
Add the bacon, chicken, garlic and mustard and cook for 10 minutes.
-
Add the spinach and cook until wilted.
-
Pour the stock in and cook for 2 minutes.
-
Stir in the cream cheese to combine.
-
Add the 0.5tsp pepper and mix. Taste it - add salt/pepper to your taste.
-
Layer the potatoes evenly on top of the leeks and onions. Cook in the oven for 15 minutes.
-
Add the grated cheese on top of the potatoes and cook for a further 15 minutes. Remove from the oven and serve.
Recipe Notes
This dish can be frozen once cold. If you prefer a lower fat dish use reduced fat cheese. When adding low fat products remove the pan from the heat to avoid splitting.
For those on Slimming World, consider serving with roasted carrots (rosemary & thyme), or cauliflower (al dente, or as steaks), or pak choi.