Chicken & Potato Bake
Submitted by Jaques
Chicken and potato bake layers sliced potatoes around a creamy mozzarella-bechamel chicken filling brightened with lemon and chopped chestnuts, then bakes it golden and bubbling. A comforting layered casserole.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
60 minThis layered bake is comfort food with a couple of clever touches. A creamy filling of chicken bound in a mozzarella-spiked bechamel gets sandwiched between layers of sliced boiled potatoes, like a cross between a gratin and a shepherd’s pie.
Two unexpected additions lift it above the ordinary. A squeeze of lemon cuts through the rich cheese sauce, keeping each bite bright, and chopped chestnuts fold in a soft, nutty-sweet texture you don’t usually find in a chicken bake.
Building it in layers, potatoes, chicken, potatoes, then a final pour of reserved cheese sauce and grated mozzarella, means every serving gets creamy filling and tender potato. A dusting of paprika gives the top its golden color.
The rest matters as much as the bake: letting it set for 15 minutes after the oven firms the layers so they slice into neat portions instead of sliding apart. A quick blast of high heat at the end crisps the cheesy top.
Pro Tips
- Reserve some cheese sauce for the top so the surface bakes creamy and golden.
- Boil the potatoes just until tender, then slice thick so they hold their shape in layers.
- Let it rest the full 15 minutes before serving so it slices cleanly.
- Brown the top briefly at the end for a crunchy, bubbling finish.
Variations
- Use leftover roast or rotisserie chicken to save time.
- Stir spinach or peas into the filling.
- Swap mozzarella for cheddar or Gruyere for a sharper sauce.
Ingredients
Directions
Wash potatoes and boil until fully cook. Fry the chopped onion and chicken until cooked. Add salt, pepper and paprika. Add the juice of one lemon and the chopped chest nuts. Take off the heat and prepare the white sauce, add the mozzarella cheese to make a thick cheese sauce and mix in with the fried chicken. (Keep 100ml of the cheese sauce to pour on top) Peel the cooked potatoes and cut into round pieces about 10mm thick. Smear an oven dish with oil or butter and layer with the cut potatoes. Pour in the chicken mix and add one more layer of potatoes on top. Pour the rest of the cheese sauce over the top layer. Sprinkle grated mozzarella cheese (optional) to cover the top. Sprinkle paprika for color. Bake in medium heat oven (180deg) for 30 min. Roast for a further 2 min or until the top is crunchy. Remove from oven and let it set for 15 min before serving.
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