Potato Gratin with Roasted Chi

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New potatoes		10
Roast chicken		2 cups
Onion		1
Mushrooms		6
Butter		1 tbsp
Flour		2 tbsp
Milk		300ml
Stock granules		1 tsp
Marmite		1/4 tsp
Salt & pepper		as you like
Cheese		as you like

Method

Cook

30min

Here are the ingredients. Peel the potatoes and slice to 3mm. Shred the roast chicken. Slice the onion and mushrooms.

Microwave the potatoes for 5 minutes until cooked through, then mash roughly with the back of a fork, keeping some pieces whole.

Fry the onions and mushrooms in the butter in a frying pan. When they're soft, make the white sauce by adding the flour and milk and cooking on medium heat until the sauce has thickened.

Add the stock granules, Marmite and shredded roast chicken and mix well. Pour into an oven dish together with the potatoes. Cover with the grated cheese.

Put under a very hot preheated grill (200-220C) for 10 minutes until nicely browned.

Tips & Note

The Marmite adds a lovely deep flavour to the dish. Whilst making the white sauce, keep stirring it to avoid it catching and burning. You can add some short pasta or cooked rice instead of the potatoes, or add tinned tuna or salmon, or some asparagus, broccoli, courgette or sweetcorn...the options are endless!

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