Chicken Casserole - Test 1

https://www.everydayhealthyrecipes.com/creamy-lemon-chicken-potato-bake-healthy/

1 - It got good reviews. I made a few changes which I've indicated. To try again, next time we have leftover chicken.

2 - I made it as-is and made a few changes in how the recipe is written but without really changing anything. But I wonder about replacing the dried garlic and onion with real stuff. At least until we build the solar dehydrator and figure out how to dry garlic and onion.

3 - Using the fresh onion and garlic worked a treat!

200-230 g leftover chicken
700 g potatoes, peeled
1 bay leaf
For the lemon thyme sauce
30 g butter

1/2 small onion, very finely minced

1 clove garlic, pressed

25 g flour
1 2/3 cups/350 ml chicken stock stock cube is fine
1/3 cup/80 ml single cream/light cooking cream
1 tbsp lemon juice from a half lemon  plus zest of 1½ lemon
1⅓ tbsp fresh thyme, leaves only or 1.5 tsp dried
1 tsp Dijon mustard
½ tsp each: garlic and onion granules/powder

3 tbsp 2oz mature cheddar or similar
Fine sea salt and pepper to taste

1. Peel and boil the potatoes in salted water with a bay leaf (do not overcook the potatoes).  Drain and place in the casserole/gratin dish. Add the chicken pieces and tuck in between the potatoes. Set aside.
2. Preheat the oven to 425F. 
3. For the sauce, at a very low temperature, melt the butter in a saucepan with the onion and the garlic.
4. Once the onion is softened, add the flour and quickly whisk until a smooth paste forms. Stir in the milk and whisk until it thickens into a sauce.
5. Remove from the heat, add the cream, lemon juice, thyme, and mustard. 
6. Whisk until well combined and smooth.  Season to taste and set aside for 2 minutes, then pour the sauce over the chicken and potatoes.  
7. Sprinkle the grated cheese over the surface and bake on the top oven shelf for 15 minutes or until the edges bubble and brown spots start to form on the surface.
8. Remove from the oven, place on top of a cooling rack for 5 minutes.