This hearty, all-in-one meal features tender chicken fillets and creamy potatoes baked in a luscious egg‑and‑cream custard, crowned with melted mozzarella and bright tomatoes. Alongside, a crisp iceberg lettuce salad studded with pickled cucumbers, sweet peppers, cherry tomatoes, and corn offers a refreshing textural counterpoint. A creamy garlic‑dill sauce ties it all together, bringing a cool, herbal finish to each bite. Perfect for a comforting family dinner or an elegant weekend gathering, this complete plate balances richness, freshness, and vibrant flavors in every forkful.
Preparation and Cook Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield
Serves 4–6
Cuisine
Modern European comfort food with a fresh salad accompaniment
Ingredients
For the Main Bake:
-
4 large chicken eggs
-
100 ml heavy cream (20–30 %)
-
1 medium onion, thinly sliced
-
5 medium potatoes (about 800 g), peeled and cut into ½ cm slices
-
2 boneless, skinless chicken fillets (about 300 g total), thinly sliced or pounded to even thickness
-
1 medium tomato, sliced
-
150 g hard mozzarella cheese, grated
-
Salt, to taste
-
Ground black pepper, to taste
-
Ground sweet paprika (or “cute” peppers), to taste
-
2 Tbsp vegetable oil (for sautéing)
For the Iceberg Salad:
-
½ head iceberg lettuce, shredded or chopped
-
1 raw sweet pepper (any color), thinly sliced
-
100 g pickled cucumber, diced
-
70 g cherry tomatoes, halved
-
100 g canned corn, drained
-
1 Tbsp vegetable oil (for tossing)
-
Salt and ground black pepper, to taste
For the Garlic‑Dill Sauce:
-
60 g sour cream
-
30 g mayonnaise
-
2 garlic cloves, minced
-
½ cucumber, peeled and finely diced
-
1 Tbsp chopped fresh dill
-
Salt and ground black pepper, to taste
Step-by-Step Directions
-
Preheat and Prepare Baking Dish:
Preheat your oven to 180 °C (350 °F). Lightly grease a 20×30 cm baking dish with a bit of oil or nonstick spray. -
Cook Onion:
Heat 2 Tbsp vegetable oil in a skillet over medium heat. Add the sliced onion and sauté until translucent and lightly golden, about 5–7 minutes. Season with a pinch of salt and remove from heat. -
Layer Potatoes and Chicken:
Arrange half of the potato slices in an even layer in the prepared dish. Top with the sautéed onions, then layer the chicken fillet pieces evenly. Season the chicken with salt, pepper, and paprika. -
Add Tomato and Cheese:
Place the tomato slices over the chicken in a single layer. Sprinkle the grated mozzarella evenly on top. -
Make Egg‑Cream Custard:
In a mixing bowl, whisk together the 4 eggs and 100 ml cream until smooth. Season with salt and pepper. Pour the custard gently over the layered ingredients, allowing it to seep between the slices. -
Top with Remaining Potatoes:
Arrange the remaining potato slices on top of the custard, slightly overlapping. Lightly press down so the potatoes are submerged. -
Bake the Main Dish:
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the potatoes are tender, the custard is set, and the top is golden. If desired, broil for 2–3 minutes to achieve extra browning. -
Prepare the Salad:
While the main dish bakes, combine the shredded iceberg lettuce, sliced sweet pepper, diced pickled cucumber, halved cherry tomatoes, and drained corn in a large bowl. Drizzle with 1 Tbsp vegetable oil, season with salt and pepper, and toss gently to coat. -
Whisk the Sauce:
In a small bowl, mix together the sour cream, mayonnaise, minced garlic, diced cucumber, and chopped dill. Season to taste with salt and pepper. If the sauce is too thick, thin slightly with a teaspoon of water or milk. -
Plate and Serve:
Remove the baked casserole from the oven and let rest for 5 minutes. Cut into portions and serve alongside a generous helping of iceberg salad. Drizzle or dollop the garlic‑dill sauce over the casserole slices or serve it on the side for dipping.
Nutritional Information (per serving, approximate)
-
Calories: 550 kcal
-
Carbohydrates: 45 g
-
Protein: 30 g
-
Fat: 28 g
-
Fiber: 4 g
-
Sodium: 550 mg
Origin and Popularity
Layered egg‑custard bakes are rooted in French gratin traditions, where dairy and eggs bind vegetables or proteins into a comforting casserole. Combining potatoes and chicken in a creamy bake echoes Alpine croûtes and Scandinavian oven‑bakes. Pairing such a rich centerpiece with a simple, crisp salad is a timeless European technique for balancing indulgence with freshness.
Reasons to Love It
-
One‑Dish Convenience: Minimal cleanup—everything cooks together.
-
Flavor Harmony: Creamy custard, melty cheese, savory chicken, and sweet tomato.
-
Textural Contrast: Soft baked potatoes against a refreshing crunchy salad.
-
Customizable: Swap in seasonal veggies or different cheeses to suit your taste.
Health Benefits
-
Lean Protein: Chicken fillets provide high‑quality protein with lower fat.
-
Vitamin‑Rich Salad: Iceberg lettuce, peppers, and tomatoes offer vitamins A and C.
-
Probiotic Boost: Pickled cucumbers add beneficial acids for digestion.
-
Herbal Nutrition: Dill and garlic contribute antioxidants and anti‑inflammatory compounds.
Serving Suggestions
-
Serve with crusty bread to mop up any creamy sauce.
-
Offer a light white wine, such as Sauvignon Blanc, to cut through richness.
-
For brunch, present alongside poached eggs or smoked salmon.
Cooking Tips
-
Even Slices: Use a mandoline for uniform potato thickness to ensure even cooking.
-
Rest Before Serving: Letting the bake sit for a few minutes helps the custard set fully.
-
Season in Layers: Lightly season each layer—potatoes, chicken, and custard—to build depth.
-
Crispy Top: Finish under the broiler for an extra‑cheesy, golden crust.
Variations
-
Vegetarian: Omit chicken and layer in mushrooms or spinach instead.
-
Spicy Kick: Add a diced chili pepper or a sprinkle of red pepper flakes to the custard.
-
Cheese Swap: Try Gruyère, fontina, or a blend of Italian cheeses for different flavor profiles.
-
Gluten‑Free: Ensure your panko is gluten‑free or skip it entirely—this recipe is naturally gluten‑light.
Conclusion
This creamy egg‑and‑cream chicken–potato bake, paired with a crisp iceberg salad and tangy garlic‑dill sauce, offers a complete, balanced meal that’s as visually appealing as it is delicious. Easy enough for a weeknight yet elegant enough for guests, it brings together classic European comfort and fresh garden flavors in every mouthful.
Frequently Asked Questions
1. Can I prepare this dish ahead of time?
Yes—assemble the bake up to 24 hours in advance, cover, and refrigerate. Bake as directed when ready.
2. How do I reheat leftovers?
Rewarm individual portions in a 180 °C oven for 10 minutes or microwave until heated through.
3. Can I use half‑and‑half instead of heavy cream?
Yes, but the custard may be slightly less rich; the bake will still be delicious.
4. Is there a dairy‑free option?
Substitute plant‑based cream and vegan mozzarella, and use coconut yogurt in the sauce.
5. How thick should I slice the potatoes?
Aim for about 5 mm (⅛ inch) thickness for even baking without becoming mushy.
6. Can I swap the iceberg lettuce for another green?
Absolutely—romaine or butter lettuce make excellent, flavorful alternatives.
7. My sauce is too thick—how can I thin it?
Add a teaspoon of water, milk, or lemon juice until you reach desired consistency.
8. What’s the best way to slice the chicken evenly?
Freeze the fillets for 10 minutes before slicing thinly against the grain for consistent pieces.
9. Can I add herbs to the bake itself?
Yes—sprinkle chopped thyme or rosemary between the layers for aromatic notes.
10. My bake was too watery; how can I prevent that?
Pat dry your potato slices after soaking and ensure your cream‑egg mixture isn’t overly liquid—reduce cream by 10 ml if needed.