Slice the potatoes thin. Around 3-4mm works best so they cook through and crisp on top. A mandolin makes this very easy. | Beans are a great addition. Butter beans, chickpeas or pinto beans bulk the dish out and add fibre and protein. | Use a wide pan. A shallow casserole or tray allows more potato surface area so they crisp better. | Extra flavour trick: a splash of white wine when cooking the vegetables adds depth. Let it reduce before adding butter and flour. | Shortcut option: instead of roasting a whole chicken, you can use 600-700g cooked shredded chicken or leftover roast chicken. | This reheats brilliantly the next day. Warm it in the oven at 180°C for 20 minutes so the potatoes crisp back up. | You can also turn leftovers into a quick chicken pie filling by reheating the base and topping with puff pastry. | Any leftover chicken carcass is perfect for making homemade stock for soups or risottos.