Creamy Chicken and Potato Bake Recipe
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Thinly slice the potatoes and grate the Gouda cheese.
Cook the Chicken and Onions:
Heat a drizzle of olive oil in a large skillet over medium heat.
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Add sliced onions and sauté until soft and translucent, about 5 minutes.
Add diced chicken and minced garlic. Cook until chicken is browned on all sides, about 5-7 minutes. Remove from heat and set aside.
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Prepare the Cream Mixture:
In a bowl, combine 18% cream, 1 teaspoon of salt, dried rosemary, ground nutmeg, dried oregano, and black pepper. Mix well to combine all the flavors.
Assemble the Bake:
In a large baking dish, layer half of the sliced potatoes at the bottom.
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Add the chicken and onion mixture on top of the potatoes.
Sprinkle half of the grated Gouda cheese over the chicken.
Add the remaining sliced potatoes on top.
Pour the cream mixture evenly over the entire dish.
Top with the remaining grated Gouda cheese.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the top is golden and the potatoes are tender.
Garnish and Serve:
Remove the dish from the oven and let it cool for a few minutes.
Garnish with freshly chopped parsley before serving.
Serving Suggestions:
Pair with a crisp green salad or steamed vegetables for a balanced meal.
Serve with a slice of crusty bread to soak up the delicious creamy sauce.
A side of roasted asparagus or sautéed spinach complements the rich flavors of the dish.
Cooking Tips:
Use a mandoline slicer to ensure evenly thin potato slices for consistent cooking.
Substitute Gouda with cheddar, mozzarella, or a cheese of your choice for a different flavor profile.
Make sure the chicken is fully cooked before layering it in the baking dish.
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