Grate the Potatoes: Start by peeling and grating the 5 potatoes. After grating, place the potatoes in a colander and squeeze out any excess moisture. Removing excess water ensures that the casserole has the perfect texture.

Mix the Potato Mixture: In a large mixing bowl, combine the grated potatoes, 3 eggs, finely chopped 2 red peppers, 1 chopped onion, and a handful of chopped parsley. Stir in 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix everything until well combined. The flour and eggs will help bind the potato mixture, giving it structure.

Sauté the Onion and Garlic: Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened. Then, add the minced garlic and sauté for another minute until fragrant.

Add the Chicken and Peppers: Add the finely chopped 200 grams of chicken, 2 chopped red peppers, and 2 chopped green peppers to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is fully cooked and the peppers have softened.

Season the Filling: Stir in 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of cumin, and 1 teaspoon of red pepper flakes. Cook for an additional 2-3 minutes to allow the spices to infuse the filling. Remove from heat and stir in 20 grams of grated cheddar cheese. Set the chicken filling aside.

Layer the Potato Mixture: Preheat your oven to 180°C (350°F). Grease a baking dish or casserole dish with vegetable oil or butter. Spread half of the potato mixture evenly across the bottom of the dish.

Add the Chicken Filling: Spread the prepared chicken and pepper filling evenly over the potato layer. Ensure that the filling is spread out to the edges so that every bite has a good balance of potatoes and chicken.

Top with Remaining Potatoes: Cover the chicken filling with the remaining potato mixture, spreading it evenly over the top.

Bake the Casserole: Place the assembled casserole in the preheated oven and bake for 30-35 minutes until the top is golden brown and the potatoes are cooked through.

Add the Cheddar Cheese Topping: Once the casserole is almost done, remove it from the oven and sprinkle 100 grams of grated cheddar cheese over the top. Return the casserole to the oven and bake for another 10 minutes, or until the cheese has melted and turned golden.

Garnish with Parsley: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Slice and Serve: Cut the casserole into squares or slices and serve hot. This casserole pairs wonderfully with a simple green salad or some fresh bread on the side.