Creamy Sweet Potato and Chicken Bake
By: Aussie pal, Christine
4 – 6
- 1.1kg sweet potatoes, peeled, cut into 5mm-slices
- 300ml Creme Fraiche
- 125ml (1/2 cup) Cooking Cream
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh tarragon
- 200g of shredded cooked chicken
- 2 shallots, chopped
- 105gm grated cheddar cheese
Step by Step Instructions
Preheat oven to 200C/180C Place the sweet potato in a large microwave-safe bowl with 60ml water. Cover with two sheets of plastic wrap. Cook in the microwave on High for 8 minutes or until tender. Drain and set aside.
Layer the sweet potato, chicken, shallot and 80g of the cheese in the prepared dish, pouring a little of the cream mixture between each layer. Pour the remaining cream mixture over the top. Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted and bubbling. Set aside for 10 minutes before serving.
Bon Appétit !
Meanwhile, lightly grease a 6cm-high 30 x 20cm (base measurement) baking dish. Combine the Crème Fraiche, Cooking Cream, garlic and tarragon in a jug. Season.