Chicken with leeks well crusted potatoes

2_09335 CHICKEN with LEEKS WELL CRUSTED potatoes INGREDIENTS for 4 PEOPLE 1 kg of potatoes 500 g leeks, 50 cl milk, 50 g butter, 2 tablespoons flour, 4 slices of chicken breast, French cheese 200 g of Comt type ', salt, pepper, nutmeg, olive oil.

Boil the potatoes in salted water, drain, Peel and mash with the appropriate attretto to reduce them into puree.

Then knead with 25 cl of milk, until a smooth cream.

Keep aside.

Cook the meat in a knob of butter; sminuzzatela and keep it aside.

Wash the leeks, discard the base with rootlets and cut them into thin slices.

In a saucepan melt 20 g of butter and leeks saucepan; cover with water, add salt and pepper, stir and let simmer about 45 minutes.

Then remove from heat.

Prepare a bechamel with 30 g of butter, flour and remaining milk.

Add 150 g of grated cheese and a pinch of nutmeg.

Pour the sauce into the pan with the leeks and mix carefully.

In a ceramic baking dish, spread the bottom one object layer of mashed potatoes, pour over preparing leeks, chopped chicken and sprinkled with a drizzle of olive oil.

Cover with the remaining puree, sprinkle with remaining grated cheese and bake in the oven already warm at 220° for 15 minutes: au gratin.

When cooked, remove from oven, let stand one minute, then serve immediately.