Potato Classic Recipe

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. 1. 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. • • 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.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.

              

      3. • • • Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.Baking:

         
          

         • 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. 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.

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.