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This family friendly bake is layered with chicken, sweet potato and topped with cheddar cheese.
INGREDIENTS
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1.1kg sweet potatoes, peeled, cut into 5mm-slices
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300ml Bulla Creme Fraiche
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125ml (1/2 cup) Bulla Cooking Cream
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2 garlic cloves, crushed
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1 tablespoon chopped fresh tarragon
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200g meat from barbecue chicken, shredded
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2 green shallots, chopped
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105g (1 1/4 cups) grated cheddar cheese
METHOD
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Preheat oven to 200C/180C fan forced.
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Place the sweet potato in a large microwave-safe bowl with 60ml (1/4 cup) water. Cover with two sheets of plastic wrap.
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Cook in the microwave on High for 8 minutes or until tender. Drain and set aside.
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Meanwhile, lightly grease a 6cm-high 30 x 20cm (base measurement) baking dish.
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Combine the creme fraiche, cooking cream, garlic and tarragon in a jug. Season.
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Layer the sweet potato, chicken, shallot and 80g (1 cup) 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.
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Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted and bubbling.
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Set aside for 10 minutes before serving.
Source: taste.com
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