Step 1

Preheat oven to 180C.

Step 2

In a medium saucepan, melt butter with oil and cook eschallot with 1 crushed clove of garlic and thyme leaves for 2-3 minutes until soft, being careful not to let it brown. Stir through flour and allow to cook for 1 minutes. Whisk in wine, followed by chicken stock and milk. Bring to a simmer, stirring constantly, until mixture thickens. Remove from heat and stir through shredded chicken breasts. Season well with salt and pepper.

Step 3

Slice potatoes into 2mm discs. Place in a large bowl with cream and remaining crushed garlic. Season with salt and pepper and stir well to ensure the potato is coated well.

Step 4

In a medium ovenproof dish, place half the chicken mixture. Arrange half the potatoes on top. Top with remaining chicken mixture, then the remaining potatoes, overlapping them in a circular pattern. Pour over any remaining cream. Bake for 50 minutes until potatoes are cooked through.