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