Created by ImPat on October 31, 2016
Step 1: Preheat oven to 180C/160C fan forced.
Step 2: Grease 6 x 1/2 cup ovenproof dishes and place on an oven tray.
Step 3: 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.
Step 4: 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.
Step 5: Add the béchamel sauce and mix well.
Step 6: Spread vegetables and chicken evenly into prepared dishes and top with the sauce.
Step 7: Combine breadcrumbs, bacon, oil and thyme in a bowl and sprinkle over top of the gratins.
Step 8: Bake for 25 minutes or until golde3n brow.
Step 9: Serve sprinkled with extra thyme.