Potato Classic 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.
    1. 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.
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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.

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