Ingredients:
Main Dish:
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- 5 medium potatoes, peeled and thinly sliced
- 4 eggs
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- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
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- 3 fluid oz (100 ml) cream
- 3 tbsp flour
- 5 oz (150 g) Emmental cheese, grated
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- 1 zucchini, thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
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- 2 chicken fillets, cut into thin strips
- 5 oz (150 g) mushrooms, sliced
- Olive oil, for frying
For the Sauce:
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- Greek yogurt
- 1 tsp mustard
- 1 mini cucumber, finely diced
- Juice of 1 lemon
- Fresh parsley, finely chopped
Instructions:
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- Preparing the Potatoes:
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- Preheat your oven to 180°C (350°F).
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- 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.
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- Preparing the Chicken and Vegetables:
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- 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.
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- Baking:
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- 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.
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- Preparing the Potatoes:
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- 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.
- Making the Sauce:
Nutritional Facts (per serving):
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- Calories: Around 450-500 calories
- Protein: High, thanks to the chicken and eggs
- Fats: Moderate, with healthy fats from olive oil and cream
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- 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:
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- 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.