Easy, cheesy and delicious. Fontina cheese has a soft texture and melts easily making it the perfect choice for this potato bake dish. But you can always substitute it with gouda, provolone or Gruyère.
Ingredients
Method
Preheat oven to 180°C. Grease a 6-cup capacity ovenproof dish. Put potatoes in a saucepan, cover with cold water and bring to the boil over a high heat. Boil gently for 6-8 mins or until tender. Drain, cool slightly, then cut each potato into 3-4 slices.
Meanwhile, remove meat from barbecue chicken, discarding skin and bones, and coarsely shred meat. Heat oil in a large saucepan over a medium heat. Add leek, celery, onion, thyme and garlic, and cook, stirring, for 5-7 minutes until vegetables are soft. Add chicken stock and verjuice, season with salt and pepper, and bring to a simmer. Remove from heat and stir in chicken.
Melt butter in a frying over a medium heat. Add breadcrumbs and cook, stirring for 5 minutes or until golden. Sprinkle breadcrumbs evenly over bake and top with remaining cheese. Bake for 20-25 minutes until top is golden and crisp. Serve.
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