Ingredients
Chicken
900g (2lb) Boneless Skinless Chicken Thighs, Large Bite-Sized Pieces
1 tsp (2g) Garlic Powder
1 tsp (5ml) Olive Oil
Salt & Pepper
Potatoes
1kg (2.2lb) Potatoes, Thinly Sliced (2–3mm)
Salt & Pepper
Cream Sauce
300ml (1 1/4 cups) Thickened Cream
150g (1/2 cup) Light Cream Cheese
3 Garlic Cloves, Finely Grated
1/2 tsp (1g) Smoked Paprika
Salt & Pepper
Cheese Topping
120g (1 1/4 cups) Mozzarella, Shredded
40g (1/2 cup) Parmesan, Finely Grated
To Serve
Flat Leaf Parsley, Finely Chopped
Method
1
Preheat the oven to 200°C (400°F) fan-forced.
2
Season the chicken with salt, pepper and garlic powder. Heat oil in a pan over medium-high heat and cook the chicken for 3–4 minutes until lightly browned and excess moisture has evaporated. Do not cook through. Remove and set aside, discarding any collected liquid.
3
Thinly slice the potatoes and toss with salt in a bowl.
4
In a bowl, whisk together thickened cream, cream cheese, grated garlic, smoked paprika, and pepper until smooth. Adjust salt to taste.
5
Layer half the potatoes in a large baking dish, then half the chicken. Spoon over half the cream mixture and spread evenly. Repeat the layers with the remaining potatoes, chicken and cream to ensure full coverage.
6
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, sprinkle with mozzarella and parmesan, then return to the oven uncovered for a further 15 minutes, until the top is golden and bubbling.
7
Allow the bake to rest for 10–15 minutes before portioning; it firms up and slices more cleanly. Divide into five portions and finish with chopped parsley.
Chef’s Tips
Slice potatoes as thinly and evenly as possible; a mandoline helps ensure even cooking.
Browning the chicken first removes excess moisture so the bake stays cohesive and the potatoes keep their texture.
Resting is key: slicing too soon will cause the layers to fall apart.
Storage & Reheating
Store refrigerated for up to 4 days. Let cool completely before sealing containers.
Microwave portions for 2–3 minutes until piping hot, stirring halfway through.
For a crisp top, reheat uncovered in the oven at 180°C (350°F) for 10–12 minutes.
