Cheesy Potato and Chicken Bake

20160302_161852[1]

Ingredients:-

For the potato layer:-

  1. Potatoes – 2 medium, peeled and thinly sliced
  2. Thyme – 1/2 tsp.
  3. Paprika powder – 1/2 tsp.
  4. Salt – 3/4 tsp.
  5. Olive oil – 1.5 tbsps.

For the chicken layer:-

  1. Chicken mince – 250 grams
  2. Salt – 1/2 tsp.
  3. Olive oil – 1 tbsp.
  4. Garlic – 3 big cloves, minced
  5. Onion – 1 cup, finely chopped
  6. Pepper powder – 1/2 tsp.
  7. Paprika powder – 1/2 tsp.
  8. Ceyenne pepper – 1/4 tsp.
  9. Tomato paste – 1 .5 heaping tsp.
  10. Red capsicum – 1/2 cup, finely chopped

For the Bechamel sauce:-

  1. Butter – 2 tbsps./25 grams
  2. Oil – 1 tbsp
  3. Plain flour – 2 tbsps.
  4. Milk – 2 cups
  5. pepper and salt – to taste
  6. Dry oregano – 1/2 tsp.

For topping:-

  1. Cheddar cheese – 1/3 cup, grated
  2. Butter – 1 tbsp.

Method:-

  1. Preheat the oven to 200C.
  2. Toss the potato slices with salt, pepper powder, paprika powder, thyme and olive oil. Place the potato slices in a baking tray lined with foil. Bake at 200C for 22 minutes. Keep aside.
  3. For the chicken layer, heat 1 tbsp of olive oil in a pan & add the minced garlic. Throw in the onions & saute’ till they turn translucent. Add the minced chicken, salt, pepper owder, paprika powder & ceyenne pepper. Cook for 10 minutes on low heat till the chicken is cooked through. Add the tomato paste & cook for a minute. Add the bell pepper & fry for a minute. Switch off heat.
  4. For the Bechamel sauce, heat oil along with butter in a skillet. Add the flour & cook for 2 minutes on low heat. Add pepper powder & milk. Cook till saucy. Add oregano & switch off heat.
  5. Take a greased casserole dish & arrange the baked potatoes as the first layer. Spread the chicken mixture over the potatoes. Pour Bechamel sauce over the chicken mixture.
  6. Sprinkle grated cheese & arrange small cubes of butter on top of the cheese.
  7. Bake at 200C in the preheated oven for 30 minutes. Let cool for 10 minutes.
  8. Cut pieces of desired size & toast the pieces (with the potato side down) in garlic butter just before serving.
  9. Serve hot with garlic bread.
Advertisements
This entry was posted in Baking, chicken, Continental. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s