If you’re looking for a dish that’s both kid-approved and full of flavor, this recipe 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.

Full Recipe:

Ingredients:

Main Dish:

• 5 medium potatoes, peeled and thinly sliced
• 4 eggs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 3 fluid oz (100 ml) cream
• 3 tbsp flour
• 5 oz (150 g) Emmental cheese, grated
• 1 zucchini, thinly sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 chicken fillets, cut into thin strips
• 5 oz (150 g) mushrooms, sliced
• Olive oil, for frying

For the Sauce:

• Greek yogurt
• 1 tsp mustard
• 1 mini cucumber, finely diced
• Juice of 1 lemon
• Fresh parsley, finely chopped

Instructions:

1. Preparing the Potatoes:
   • Preheat your oven to 180°C (350°F).
   • Start by peeling and slicing 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, making sure each slice is well coated.
   • Sprinkle the grated Emmental cheese over the top, giving it that 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 garlic and sauté until fragrant and translucent.
   • Add the sliced chicken fillets to the pan, seasoning with a pinch of salt and pepper. Cook the chicken until it’s 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 together beautifully.
3. Baking:
   • Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.
   • Bake the entire dish 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 a 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: Around 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, simply place the dish in the oven at 180°C (350°F) for about 10 minutes, or until heated through.
• Freezing: This dish can also be frozen. Allow it 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 the 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.

FAQs:

1. Can I use a different type of cheese?
   • Absolutely! While Emmental cheese provides a unique nutty flavor, you can use mozzarella, cheddar, or even Gruyère for a different cheesy twist.
2. Can I replace the chicken with another protein?
   • Yes! You can substitute chicken with turkey, beef, or even a plant-based meat alternative if you’re looking for a vegetarian option.
3. How can I make this dish gluten-free?
   • You can swap the regular flour for a gluten-free alternative like almond flour or a gluten-free all-purpose flour. Just make sure the flour you use can withstand baking.
4. What other side dishes pair well with this recipe?
   • This dish is quite hearty on its own, but you can serve it alongside a simple green salad or roasted vegetables for a complete meal. The yogurt sauce also pairs beautifully with any type of grilled or roasted veggies.
5. 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 it when you’re ready. You can also make the yogurt sauce ahead of time and store it in the fridge.

Conclusion:

This recipe is a true winner when it comes to taste, simplicity, and versatility. The combination of creamy, cheesy potatoes with tender chicken and flavorful vegetables makes it a dish that everyone will love. The old magazine recipe brings a nostalgic touch while incorporating modern ingredients like Greek yogurt and mustard, making it a hit for family dinners.

The great thing about this dish is how adaptable it is. You can mix and match ingredients based on what you have available, and it’s perfect for meal prep or even entertaining guests. Plus, the tangy yogurt sauce adds a refreshing contrast that balances out the richness of the dish.

So, the next time you’re looking for a meal that will have your kids asking for seconds (and thirds!), give this recipe a try. You’ll soon see why everyone—from your family to your neighbors—will be asking you to make it again and again!