Chicken, Tarragon and Potato Casserole

• lbs potatoes↗2
• tablespoon oil1
• ounce butter↗1
• shallot, finely chopped↗1
• lb boneless skinless chicken breast, cut into 1/2 inch strips↗1
• tablespoon chopped fresh tarragon1
• ounces cream↗7
• ounces gruyere cheese, grated↗6

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Butter a shallow 8 or 9-inch baking dish.

3. 3

   Slice potatoes thinly and boil in salted water for 10 minutes or until tender.

4. 4

   Drain and set aside.

5. 5

   Heat oil and butter in a medium frying pan.

6. 6

   Add onion and cook for 5 minutes.

7. 7

   Add chicken and fry over a high heat until nicely browned.

8. 8

   Lower heat and stir in tarragon and half of the cream and season with salt and pepper.

9. 9

   Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.

10. 10

    Cover with remaining potatoes.

11. 11

    Pour remaining cream over top of potatoes and sprinkle with gruyere.

12. 12

    Bake for 20-25 minutes or until top of casserole is golden.