If you’re looking for a dish that’s both kid-approved and full of flavor, this Cheesy Chicken and Potato Bake is the perfect choice. With its blend of tender chicken, creamy potatoes, fresh zucchini, and the richness of Emmental cheese, it’s no wonder kids (and adults!) will want this served every day. This recipe, passed down from old magazine pages, brings back nostalgic flavors with a modern twist.
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Ingredients:
Main Dish:
- Potatoes: 5 medium, peeled and thinly sliced
- Eggs: 4 large
- Salt: 1 tsp
- Black Pepper: 1 tsp
- Oregano: 1 tsp
- Cream: 3 fluid oz (100 ml)
- Flour: 3 tbsp
- Emmental Cheese: 5 oz (150 g), grated
- Zucchini: 1, thinly sliced
- Onion: 1, finely chopped
- Garlic: 2 cloves, minced
- Chicken Fillets: 2, cut into thin strips
- Mushrooms: 5 oz (150 g), sliced
- Olive Oil: For frying
For the Sauce:
- Greek Yogurt: 1 cup
- Mustard: 1 tsp
- Mini Cucumber: 1, finely diced
- Lemon Juice: Juice of 1 lemon
- Fresh Parsley: Finely chopped, to taste
Instructions:
1. Preparing the Potatoes:
- Preheat your oven to 180°C (350°F).
- Peel and slice the 5 medium potatoes. Arrange them in a greased baking dish, seasoning with a pinch of salt and pepper.
- In a bowl, whisk together the 4 eggs, 3 tablespoons of flour, 3 fluid oz of cream, 1 tsp oregano, and a pinch of black pepper. Pour this creamy mixture over the potatoes, ensuring each slice is well coated.
- Sprinkle the grated Emmental cheese over the top for a deliciously cheesy crust when baked.
2. Preparing the Chicken and Vegetables:
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
- Add the sliced chicken fillets to the pan, seasoning with salt and pepper. Cook until the chicken is golden brown and fully cooked.
- Toss in the sliced mushrooms and zucchini. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables soften and the flavors meld beautifully.
3. Baking:
- Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Once done, let it cool for a few minutes before slicing and serving.
4. Making the Sauce:
- While the dish is baking, prepare the refreshing yogurt sauce. In a small bowl, mix together the Greek yogurt, 1 tsp mustard, the finely diced mini cucumber, lemon juice, and freshly chopped parsley. Stir well until combined.
- This tangy, creamy sauce pairs perfectly with the rich and cheesy potato and chicken dish.
Nutritional Facts (per serving):
- Calories: Approximately 450-500 calories
- Protein: High, thanks to the chicken and eggs
- Fats: Moderate, with healthy fats from olive oil and cream
- Carbohydrates: Moderate, primarily from the potatoes
- Fiber: Good source, especially from zucchini and mushrooms
- Vitamins & Minerals: Rich in Vitamin C, calcium, and iron
Storage Tips:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 180°C (350°F) for about 10 minutes, or until heated through.
- Freezing: Allow the dish to cool completely, then wrap it tightly in foil or plastic wrap and store it in the freezer for up to 2 months. To reheat, defrost it in the fridge overnight and reheat in the oven for 20 minutes.
Cooking Tips:
- Pre-cook the Potatoes: To speed up baking time, you can pre-cook the potato slices by boiling them for 5-7 minutes until slightly tender before layering them in the dish.
- Add Extra Veggies: Feel free to add more vegetables like bell peppers, spinach, or even sweet potatoes for added nutrients and color.
- Cheese Alternatives: While Emmental cheese adds a rich, nutty flavor, you can easily substitute it with Gruyère, mozzarella, or cheddar depending on your taste preferences.
- Seasoning Variations: Experiment with different herbs like thyme, rosemary, or basil to enhance the flavor profile even more.
Why You’ll Love This Recipe:
- Family-Friendly: A deliciously cheesy and comforting dish that appeals to both kids and adults.
- Versatile: You can easily modify the recipe with different vegetables and proteins based on your preferences.
- Quick Preparation: Easy steps mean you can have this dish ready in no time!
Frequently Asked Questions:
- Can I use a different type of cheese?
Absolutely! You can use mozzarella, cheddar, or Gruyère for a different cheesy twist. - Can I replace the chicken with another protein?
Yes! You can substitute chicken with turkey, beef, or even a plant-based meat alternative for a vegetarian option. - How can I make this dish gluten-free?
Swap the regular flour for a gluten-free alternative like almond flour or gluten-free all-purpose flour. - What other side dishes pair well with this recipe?
Serve it alongside a simple green salad or roasted vegetables for a complete meal. The yogurt sauce also pairs beautifully with grilled or roasted veggies. - Can I prepare this dish in advance?
Yes! You can prepare the potato and chicken layers in advance, store them in the fridge, and bake when you’re ready. You can also make the yogurt sauce ahead of time. - Can I add more spices for flavor?
Absolutely! Feel free to experiment with spices like paprika, cayenne, or cumin for an extra kick. - What if I don’t have zucchini?
You can substitute zucchini with other vegetables like yellow squash, bell peppers, or broccoli. - How do I know when the dish is done?
The top should be golden brown and bubbly, and a knife inserted into the center should come out clean. - Can I make this dish vegetarian?
Yes! Omit the chicken and use extra vegetables and perhaps a meat substitute or legumes for protein. - Is this dish suitable for meal prep?
Yes! It’s great for meal prepping and can be portioned out for easy lunches or dinners throughout the week.
Enjoy this comforting and delicious Cheesy Chicken and Potato Bake that the whole family will love!