Cheesy Baked Chicken and Potato Gratin

1. 1 Chicken thighspack 900 g ≈ $3.99 150 g
2. 2 Potatoes≈ $2.19 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 ≈ $2.70 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. Preheat oven to 375°F (190°C). Grease a 9x12-inch (22x30 cm) baking dish with oil. Peel and slice potatoes² into 0.3-inch (0.8 cm) rounds, cut onions³ into half-moons, mince garlic⁶, and grate cheese.

2. Toss potatoes² with half the sour⁴ cream, minced garlic⁶, and half the salt.

3. Cut boneless chicken¹ thighs into 1.2-inch (3 cm) chunks, season with salt and paprika.

4. Layer half the potatoes² in the dish, then onions³ and chicken¹. Top with remaining potatoes; drizzle with remaining sour⁴ cream.

5. Cover tightly with foil and bake at 375°F (190°C) for 45 minutes, until potatoes² are tender.

6. Uncover, sprinkle with cheese, and bake 10 more minutes until golden and bubbly; chicken¹ should be fully cooked (no pink).

7. Let rest 5–10 minutes, slice into portions, and serve.

In short

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