October 31, 2016
Dinner, Main Dish, Casseroles,
Poultry, Chicken, Vegetables, Cauliflower, Pumpkin , Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Alcohol, Wine, Cooked Chicken or Beef, Cooked Chicken more
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"From Recipe+ August'16. For the Béchamel sauce you could use my #recipe25128"
Preheat oven to 180C/160C fan forced.
Grease 6 x 1/2 cup ovenproof dishes and place on an oven tray.
Cook cauliflower and pumpkin in a large saucepan of salted boiling water for 5 minutes or until tender but still hold their shape, drain and cool.
Meanwhile melt butter in a saucepan over moderate heat and cook and stir leek and garlic for 4 minutes or until soft and then add the wine and simmer for 3 minutes.
Add the béchamel sauce and mix well.
Spread vegetables and chicken evenly into prepared dishes and top with the sauce.
Combine breadcrumbs, bacon, oil and thyme in a bowl and sprinkle over top of the gratins.
Bake for 25 minutes or until golde3n brow.
Serve sprinkled with extra thyme.
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