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 oven to 200°C (400°F) fan-forced.
2
Season the chicken with salt, pepper and garlic powder. Heat a pan over medium-high heat with oil and cook the chicken for 3–4 minutes until lightly browned and excess moisture has cooked off. Do not fully cook. Remove and set aside, discarding any excess liquid.
3
Thinly slice the potatoes and toss with salt in a bowl.
4
In a separate bowl, combine thickened cream, cream cheese, grated garlic, pepper and paprika. Mix until smooth.
5
Layer half the potatoes into a large baking dish, followed by half the chicken. Spoon over half the cream mixture and spread evenly. Repeat with remaining potatoes, chicken and cream mixture ensuring full coverage.
6
Cover tightly with foil and bake for 30 minutes. Remove the foil, sprinkle over the mozzarella and parmesan, then return to the oven uncovered for 15 minutes until golden and bubbling.
7
Rest for 10–15 minutes before portioning — it firms up and portions much more cleanly. Divide evenly across 5 containers and finish with chopped parsley.
Chef's Tips
Slice the potatoes as thin and evenly as possible — a mandoline makes this much easier and ensures they cook through at the same rate.
Don't skip browning the chicken first. It cooks off excess moisture that would otherwise make the bake watery and prevent the potatoes from holding their texture.
The bake must rest before portioning. Cut into it too early and it will fall apart — give it the full 10–15 minutes and it slices cleanly.
Storage & Reheating
Store in the fridge for up to 4 days. Allow to cool completely before sealing containers.
Reheat in the microwave for 2–3 minutes until piping hot throughout, stirring halfway.
For a crispier top, reheat in the oven at 180°C (350°F) for 10–12 minutes uncovered.
