Quick Chicken & Garlic Potato Bake

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Ingredients

1.	Preheat oven to 220C or 200C fan-force.
2.	Stand frozen potatoes on kitchen bench for 20 minutes to thaw slightly or microwave on very low (10%) for 5 minutes. To wash leeks thoroughly, cut off dark green leaves, leaving 10cm of green. Make a criss-cross slit from the green top into the white part. Soak for 5 minutes, making sure water gets between the leaves to remove any grit.
3.	Melt butter in a large saucepan over medium heat. Cook leek, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Add milk and stir until combined. Add chicken and bring to a simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season.
4.	Transfer to a 5 cup ovenproof baking dish. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg.