Poultry casserole with Camembert topping

Ingredients for 4 servings:

• 750 g potatoes, mainly waxy
• 2 stalk(s) leeks (about 600 g)
• 250 ml vegetable stock
• 200 g whipped cream
• Salt and pepper from the mill
• 1 bay leaf
• 600 g chicken breast fillet(s)
• 2 tbsp oil (sunflower oil)
• 200 g Camembert(s) (at least 45% fat)
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

This casserole is inexpensive, quick to prepare and simply tastes good

Peel the potatoes, rinse, drain, and cut into fairly thin slices. Trim the leek, halve it lengthwise, wash it thoroughly, drain it, and cut it into strips. Bring the broth to a boil in a saucepan with the cream, salt, pepper, and bay leaf. Add the potatoes, cover, and simmer over low heat for about 5 minutes. Add the leek, mix gently, and simmer for another 5 minutes. Preheat the oven (top/bottom heat: about 200°C, fan: about 180°C). Rinse the chicken fillets under cold running water, pat dry, and rub with salt and pepper. Heat the oil in a pan. Fry the fillets for about 10 minutes, turning occasionally. Place the cream-leek potatoes in a large, greased baking dish. Place the fillets on top. Slice or dice the Camembert and arrange it on top of the ingredients. Place the dish on the oven rack on the middle shelf of the preheated oven. Bake the casserole for 10-12 minutes. Tip: Serve about 150g of cranberries from the jar with the casserole or scatter them in piles on top of the casserole before serving.