For the chicken
1-1.5 lb of boneless chicken breast
2 celery sticks with leaves if possible
1 carrot. (I had sliced on hand)
1 bay leaf
1 clove of garlic
1/2 of white onion
1.5 Cup of BBQ sauce
For Potatoe Au Gratin
1 1/2 cups cream , full fat
2 garlic cloves , minced
2 tbsp unsalted butter , melted
2.5 lb starchy potatoes
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese (or mozzarella) , freshly grated yourself
2 tsp thyme leaves , fresh
Place the chicken and all other ingredients except the BBQ sauce in a pot with about 4-5 cups of water.
Bring it to a rapid boiled and then turn down the heat. Let the chicken boil for about 45 to an hour.
You can keep the liquid and use it as broth. Let the chicken rest on a plate until is cool enough to handle. Shred it using two forks. Return it to the pot (no water) and mix with bbq sauce. Use more if needed.
Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 350°F.
Slice potatoes: Peel the potatoes and slice them 1/8″/3 mm thick. Or use a slicer!
Layer 1: In a baking dish prepped with butter, spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese. Followed by a layer of chicken
Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Cover & bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.