Originally posted by Jess – October 22, 2015
You may have noticed there is no flower share this week. The cooler weather is upon us, we have even had our first frost already! It was a pretty flower share this season. Thanks Springdell!
Here is a great recipe that uses a bunch of fall veggies, as well as the last of my Springdell chicken. It is a Chicken and Leek Casserole, hope you enjoy!
I stated by cleaning and slicing 1 leek, the white and light green parts only, the dark greens were kept for broth. Get that going in a pan with about 3 Tablespoons of thyme butter….I’m so glad I made that herb butter earlier in the season!
Cook over medium heat until the leeks have softened.
Add 1/8 cup of flour and cook that for another two full minutes.
Add 1 cup of milk and 1/2 a cup of cream to this and cook it until it thickens.
When it starts to thicken, season it with salt, pepper, and a pinch of nutmeg. Take it off of the heat and set aside.
Spray an 8×8 baking dish and put half of the sauce in the bottom.
Thinly slice 1 pound of potato, using a mandolin if you have one. Spread about 1/2 of the potato onto the sauce.
Add 1/2 cup of cheese, I used a sharp cheddar.
1 1/2 cups of chicken
The remaining potato slices, the remaining sauce and then top with more cheese. I used the same sharp cheddar only I mixed it with some orange sharp cheddar as well. Cover the dish with foil and place it in a preheated 400 degree oven for 45 minutes. Here is the warm, gooey finished product. A great way to use those fall leeks if you ask me. Enjoy!
