This casserole brings together crisp French fries, juicy chicken and sweet bell peppers under a blanket of gooey cheese and a silky cream sauce. The easy layered build and bronzed cheese crust make it a practical family dinner with very little fuss.
Ingredients
- Potatoes for French fries — 600–700 g (1.3–1.5 lb)
- Chicken breast — 500 g (1.1 lb), cut into strips
- Red and green bell pepper — 1–2 pcs.
- Hard cheese — 150–200 g (5–7 oz), grated
- Cream sauce or béchamel — 300–400 ml (1 1/4–1 2/3 cups)
- Seasonings: salt, paprika, black pepper, dried herbs — to taste
- Vegetable oil — for frying
- Fresh parsley — for serving
How to Make It
- Prepare the potatoes. Cut the potatoes into batons. Fry them in deep oil, either in a deep skillet or a fryer, until golden. Transfer the cooked fries to paper towels to drain excess oil.
- Chicken. Heat a little oil in a skillet and cook the chicken strips until just partially cooked through. Season with salt, paprika and black pepper.
- Vegetables. Add the bell pepper, cut into strips, to the chicken and cook together for 2–3 minutes, just until the pepper softens slightly.
- Assemble. Pour a thin layer of cream sauce into a baking dish. Add a layer of French fries, spoon over some sauce and sprinkle with part of the grated cheese.
- Bake. Spread the chicken and peppers on top, add the remaining sauce and cover generously with cheese. Heat the oven to 200 °C (392 °F) and bake for 12–15 minutes, until the cheese turns deeply golden. Finish with finely chopped parsley before serving.
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Tips and Variations
- No deep frying: the potato batons can be baked on a sheet pan at 220 °C (428 °F) for 25–30 minutes, turning once. You’ll get less oil, but still a good golden finish.
- Sauce: classic béchamel works well, as do 20% cream with a pinch of nutmeg, or a 1:1 mix of sour cream and milk. For a little heat, add a pinch of chili or garlic.
- Cheese: choose semi-hard cheeses with good melting quality — gouda, maasdam, pizza mozzarella or cheddar.
- Lighter version: reduce the amount of cheese and sauce, and bake the potatoes in the oven or air fryer.
- Storage and reheating: keep refrigerated for up to 2–3 days. Reheat in the oven at 180 °C (356 °F) for 10–12 minutes or in the microwave until hot.
Nutrition per Serving
| Calories | ≈ 750 kcal |
| Protein | ≈ 52 g |
| Fat | ≈ 45 g |
| Carbohydrates | ≈ 36 g |
| Fiber | ≈ 5 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 1.2 g |
Frequently Asked Questions
Can I use a different sauce instead of cream sauce?
Yes. Use classic béchamel, 20% cream with a pinch of nutmeg, or a 1:1 mix of sour cream and milk. The texture should be medium-thick so it coats the layers well.
How do I make it without a fryer and extra oil?
Bake the potato batons on a sheet pan at 220 °C (428 °F) for 25–30 minutes, turning once. Or use an air fryer at 200 °C (392 °F) for 18–22 minutes until golden.
Can I assemble it ahead of time?
Yes. Assemble the casserole without the final bake, cover and refrigerate for up to 24 hours. Before serving, bake at 200 °C (392 °F) for 15–18 minutes until the top is browned.