SERVES: 6

METHOD

1. Preheat oven to 220ºC (200ºC fan-forced). Lightly grease a large baking dish with butter and place on a baking tray.

2. Heat olive oil in a large non-stick frying pan over a medium-high heat. Add chicken in batches and brown on all sides for 5 minutes or until evenly golden. Set chicken aside in prepared baking dish until required.

3. Bring a large pot of salted water to the boil. Using a mandolin or box grater, thinly slice potatoes and add to a large pot of boiling water. Bring water back to the boil and cook for 5 minutes or until potato is tender. Drain.

4. Meanwhile, combine leek, garlic, mushroom and bacon together in a medium saucepan over a medium heat, stirring to combine. Cover and cook for 5 minutes or until mixture is soft. Add cream bringing to just below boiling point, remove from heat and allow to stand for 5 minutes. Add parmesan, thyme and season with salt and pepper, stirring to combine. Add cook potato, stirring gently to combine.

5. Place piles of cooked potato mixture in and around the browned chicken and pour over the remaining cream mixture. Bake in preheated oven for 40 minutes or until dauphinoise is bubbling, the chicken is cooked through and the top is golden.

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