Chicken and Leek Gratin
4 tablespoons unsalted butter (at room temperature)
4 ounces bacon, diced
2 pounds boneless skinless chicken breast (cut into bite size pieces)
3 leeks (wash well and thinly slice the white and light green parts)
2 garlic cloves (finely chopped)
1/2 teaspoon kosher salt
1 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
4 large russet potatoes (peeled and slice thin)*
Grated Parmesan cheese
Heat oven to 375. In a large sauce pan add the bacon and cook for 5 minutes. Add the chicken pieces, brown and cook through, about 10 minutes. Add the leeks, garlic, salt, and broth. Bring to a boil. Cover partially and simmer for 10 minutes. In a small bowl combine 2 tablespoon melted butter and flour. Whisk slowly into the pan and cook until it thickens, about 3 minutes. Stir in the mustard. Transfer to a 2 quart casserole. Top with a layer of potatoes. Brush the potatoes with butter and sprinkle with Parmesan. Continue layering with the remaining potatoes, butter and Parmesan until all is used. Transfer to a foil line baking sheet. Cover and bake for 40 minutes. Uncover and bake another 30 minutes. Broil for 6 minutes to brown the top layer of potatoes. Remove from oven and let stand for 10 minutes.
*shortcut substitute frozen mashed or hash brown potatoes and omit the layering with the cheese and butter.
Make in 24 hours advance by assembling the casserole without the potatoes and do not bake. Cover and refrigerate. To finish continue as directed, add 20 minutes to covered baking time.