It's so delicious that I cook it almost every day Incredible chicken and potato recipe

Ingredients

• 1 medium Onion (peeled and diced)
• 2 tablespoons Olive Oil (extra virgin, for drizzling and baking)
• 3 medium Potatoes (peeled and sliced 1/4‑inch thick)
• 1 teaspoon Salt (kosher, plus to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 3 pieces Chicken Breast (boneless, skinless, about 600 g total)
• 1 medium Red Bell Pepper (seeded and diced)
• 2 large Eggs (room temperature)
• 200 ml Heavy Cream (35 % fat)
• 1 teaspoon Curry Powder (mild blend)
• 1 teaspoon Herbes de Provence
• 1 large Tomato (sliced)
• 120 g Gruyère Cheese (grated)

Instructions

1. Preheat Oven

   Set the oven to 200 °C (390 °F) and allow it to fully preheat.

   Time: PT0M

   Temperature: 200°C

2. Prepare Vegetables

   Dice the onion, slice the potatoes 1/4‑inch thick, dice the red bell pepper, and slice the tomato.

   Time: PT10M

3. Season Chicken

   Place the chicken breasts on a plate, sprinkle with salt, black pepper, curry powder, and Herbes de Provence. Rub the seasonings into the meat.

   Time: PT5M

4. Make Cream Mixture

   In a mixing bowl, whisk together the eggs, heavy cream, a pinch of salt, black pepper, curry powder, and Herbes de Provence until smooth.

   Time: PT5M

5. Assemble the Bake

   Drizzle a little olive oil on the bottom of the baking dish. Layer half the potato slices, then place the seasoned chicken breasts, followed by the remaining potatoes, diced onion, and red bell pepper. Pour the cream‑egg mixture evenly over everything.

   Time: PT5M

6. First Bake

   Cover the dish with foil and bake for 40 minutes.

   Time: PT40M

   Temperature: 200°C

7. Add Tomato and Cheese

   Remove the foil, arrange the tomato slices on top, and sprinkle the grated Gruyère evenly over the surface.

   Time: PT5M

8. Final Bake

   Return the dish to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and lightly golden.

   Time: PT10M

   Temperature: 200°C

9. Rest and Serve

   Allow the casserole to rest for 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

770

Protein

40 g

Carbohydrates

23 g

Fat

44 g

Fiber

3 g

Ingredient Substitutions

• Instead of Onion: Shallot
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Potatoes: Sweet potatoes
• Instead of Black Pepper: White pepper
• Instead of Chicken Breast: Turkey breast
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Eggs: egg substitute
• Instead of Heavy Cream: half‑and‑half, whole milk
• Instead of Curry Powder: curry paste (1 tsp)
• Instead of Herbes de Provence: Italian seasoning
• Instead of Tomato: canned sliced tomatoes
• Instead of Gruyère Cheese: Emmental, Swiss cheese

Equipment Needed

• Oven
• Baking Dish
• Knife
• Cutting Board
• Mixing Bowl
• Whisk
• Measuring Spoons
• Grater
• Spatula

Critical Steps — Do Not Skip

• Preheating the oven to the exact temperature (200 °C).
• Ensuring potato slices are thin enough to cook through in 50 minutes.
• Covering the dish for the first 40 minutes to keep the top from burning.
• Adding cheese and tomato only for the final 10‑minute uncovered bake.

Chef Tips from the Video

• Use a mandoline for uniformly thin potato slices.
• Let the cream‑egg mixture sit for 5 minutes before pouring to allow slight thickening.
• Garnish with fresh chopped parsley for a pop of color.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat covered at 175 °C until hot.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 5, cover, and refrigerate overnight. Bake as directed the next day.
• The cream mixture can be prepared a day ahead and kept chilled.

Frequently Asked Questions