Prepare the Potatoes:
Peel and slice the potatoes thinly.
Preheat the oven to 180°C (356°F).
Layer the sliced potatoes in a baking dish.
Drizzle with vegetable oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Bake in the oven for 20 minutes.
Prepare the Chicken and Vegetables:
Slice the chicken fillet into thin strips.
Peel and grate the carrot.
Slice the leek and mushrooms.
Dice the tomato.
Heat a bit of vegetable oil in a pan over medium heat.
Add the chicken strips and cook until no longer pink.
Add the grated carrot, sliced leek, and mushrooms. Cook for another 5-7 minutes until the vegetables start to soften.
Add the diced tomato and cook for an additional 3-5 minutes.
Season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Assemble the Bake:
Remove the partially baked potatoes from the oven.
Layer the cooked chicken and vegetable mixture over the potatoes.
Sprinkle 70g of cheese over the top.
Dot with 15g of butter.
Bake in the oven at 180°C for 5 minutes.
Finish the Dish:
Remove the dish from the oven and sprinkle the remaining cheese (approximately 80g) over the top.
Bake in the oven for an additional 10 minutes until the cheese is melted and bubbly.