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.
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.
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