BurbleChaz

After the triumph of my Bechamel sauce, this evening we decided to take it a little further. For my own future reference, here's what we did:

Oven on, peel spuds, stuff in pan, bring to boil.

Toss chicken breasts and bacon in olive oil. Realise you've forgotten to put potato roasting dish in oven. Fix.

Don't touch the potatoes.

Slice some mushrooms. Fry them up a bit. Add to dish with chicken in it.

Melt butter. Remember you need to shave the Parmiggiano Reggiano. Take butter off heat. Hope it won't be ruined. Shave cheese - NB - this does NOT mean remove hair from cheese. Hairy cheese is better consumed with port.

Leave the potatoes alone.

Heat back on butter. add flour. Make paste. Add some milk. Then some more. Worry about the potatoes. Ignore them.

More milk. Looks like unfeasible quantity of roux. Consider discarding some. Don't.

Keep your hands off the potatoes. Add more milk. Lovely, smooth, creamy Bechamel sauce. Add a teaspoon of Dijon mustard and most of the shaved cheese. Let the cheese melt.

POTATOES!!!! Almost soup. Just saved them. Pour in hot oil in roasting dish. Cover with oil. Put in oven.

Pour sauce over chicken and bacon. Place in oven. Wait 40 minutes.

Turn the potatoes at twenty minutes. Some Chardonnay, I think, and you're done. Delicious. Just don't tell your cardiologist.