1 tablespoon Olivado Avocado Oil with Basil
1 brown onion, diced
3-4 rashers streaky bacon, cut into bite sized pieces
2 Waitoa free range chicken breasts, thinly sliced
Fresh thyme sprig, stripped of their leaves
1kg potatoes, cubed
1/2 cup chicken stock
2 cloves garlic
Sprinkling of Parmesan cheese
1 cup grated tasty cheese
Heat a medium-large fry pan and add the oil and diced onion. Cook until soft. Add the bacon and chicken pieces and cook until golden.
Toss through the sliced mushrooms and thyme leaves. Place all ingredients from the pan into a baking tray.
Add the cubed potatoes then pour the stock over the top.
In a small bowl, mix together garlic and cream and pour over the potato mix.
Add knobs of butter to the top.
Sprinkle over the Parmesan cheese. Add Tasty cheese and bake at 180 degrees Celsius for 25-30 minutes.