Cheesy Chicken and Potato Bake

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 50 g
5. 5 Hard cheesepack 200 g ≈ $2.64 40 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Sunflower oil 6 ml
8. 8 Paprika 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash potatoes², peel the skins and slice into 0.8 cm rounds; preheat the oven to 190°C; grease a 22×30 cm baking dish with vegetable oil.

2. Combine potatoes² with salt and half the sour⁴ cream; mix until evenly coated.

3. Cut the chicken¹ thighs into pieces and salt.

4. In the dish, layer potatoes², then onions³, then chicken¹, and again potatoes; brush with sour⁴ cream and spread evenly.

5. Sprinkle cheese on top and press down lightly.

6. Cover the dish with foil and bake in the oven at 190°C on medium heat for 45 minutes; note: the potatoes² will become soft and the sour⁴ cream will heat through, the top will not be browned.

7. Remove the foil and continue baking for 10 minutes at the same temperature and level to brown the cheese; note: the top will markedly brown and the cheese will melt over the surface.

8. Let stand for 5–10 minutes before serving; serve slices with herbs as a garnish.

In short

• In the planner this dish is cooked for two days: reheat on day two.