POTATO BAKE RECIPE EASY RECIPES

Steps:

• Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
• Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
• Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

Steps:

• Preheat oven to 350º. In a large pot, add potatoes and cover with 2 inches water. Boil until fork tender, 15 to 20 minutes. Drain and return to pot. Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on a paper towel-lined plate. Mash potatoes. Add 1¼ cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic and season generously with salt and pepper. Transfer potatoes to oven-safe skillet (or a 9-x-13" baking dish) and top with remaining cheddar and cooked bacon. Bake until cheddar is melty, 15 minutes. Garnish with chives and serve.