Cheesy Creamy Potato and Chicken Bake

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

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Wash the potatoes², peel the skins and slice into 0.8 cm rounds; preheat the oven to 190°C; grease a baking dish about 22×30 cm.

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

3. Cut the chicken¹ thighs into pieces and season with salt.

4. Layer in the dish: first potatoes², then onion³, then chicken¹, and again potatoes; spread sour⁴ cream evenly over.

5. Sprinkle the top with cheese and gently press down.

6. Cover the dish with foil and bake in the oven at 190°C for 45 minutes; the potatoes² will become tender and the sour⁴ cream will heat through.

7. Uncover and continue baking for 10 minutes at the same temperature and heat level until the cheese is golden; the top should brown and the cheese will melt over the surface.

8. Let stand for 5–10 minutes before serving; cut into portions and serve with herbs as a garnish.

En resumen

• En el planificador, este plato se prepara para dos días: caliéntalo el segundo día.