Tender layers of thinly sliced potato, juicy chicken, and velvety Béchamel under a golden cheese crust — this casserole brings real comfort to the table. It is simple to make, yet richly satisfying and wonderfully aromatic.
Ingredients
For the casserole:
- Potatoes — 800g (1 lb 12 oz)
- Chicken breast — 600g (1 lb 5 oz)
- Yellow onion — 1 pc.
- Hard cheese — 150g (5 oz)
- Vegetable oil — 1 tbsp
- Salt — 1 1/2 tsp
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1 tsp
- Garlic — 2 cloves
For the Béchamel sauce:
- Milk — 700ml (3 cups)
- Butter — 50g (3 1/2 tbsp)
- All-purpose flour — 50g (1/3 cup)
- Ground nutmeg — 1/4 tsp
- Ground white pepper — 1/4 tsp
- Salt — 1/2 tsp
Step-by-Step Recipe
- Preheat the oven to 190°C (374°F). Grease a baking dish with vegetable oil.
- Peel the potatoes and slice them thinly, about 3–4 mm. Rinse off excess starch and pat dry with a towel.
- Slice the onion into thin half-moons. Cut the chicken breast into bite-size pieces, then season with 1 tsp salt, black pepper, paprika, and the minced garlic. Add a little oil and toss to coat.
- For the Béchamel sauce: melt the butter over medium heat, add the flour, and whisk for 1–2 minutes until lightly toasted and fragrant. Gradually pour in the hot milk, whisking constantly until smooth. Cook for 5–7 minutes until thickened. Season with salt, white pepper, and a pinch of nutmeg.
- Assemble the casserole: arrange half the potatoes in the dish and lightly season with salt. Spread the onion and chicken over the top. Spoon over one-third of the sauce. Cover with the remaining potatoes and pour over the rest of the sauce. Sprinkle with half of the grated cheese.
- Cover the dish with foil and bake for 35 minutes. Remove the foil, add the remaining cheese, and bake for another 15–20 minutes, until the top is golden and the potatoes are tender.
- Let the casserole rest for 10–15 minutes so the layers can settle. Serve, if you like, with a scatter of fresh herbs.
Serving and Storage
- Serve with a light cucumber-and-herb salad or a tangy yogurt sauce.
- Store leftovers in the refrigerator for up to 3 days; reheat covered with foil at 170°C (338°F) for 10–12 minutes.
- To freeze, cool portions completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator.
Nutrition per Serving
| Item | Amount |
|---|---|
| Calories | 465 kcal |
| Protein | 32 g |
| Fat | 23 g |
| Carbohydrates | 34 g |
| Fiber | 3.4 g |
| Sugar | 4.5 g |
| Sodium | 500 mg |
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Tips and Variations
- Slice the potatoes as thinly and evenly as possible so they cook through properly.
- For a juicier texture, use skinless chicken thighs; increase the covered baking time by 5–7 minutes.
- Adjust the sauce thickness with milk: if it becomes too thick, add 50–100ml (3–7 tbsp) and bring it back to a gentle boil.
- Add fresh thyme or a pinch of Italian seasoning to the chicken for a deeper aroma.
- You can replace part of the milk with 10–20% cream for a softer, richer flavor.
- Gluten-free version: swap the all-purpose flour for rice flour or cornstarch in the same amount.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes. Skinless chicken thighs will make the casserole even juicier. Bake it covered for 5–7 minutes longer and check for doneness by the tenderness of the potatoes and the clear juices from the chicken.
How do I avoid lumps in Béchamel sauce?
Warm the flour in the butter for 1–2 minutes, then add the hot milk in batches, whisking constantly. If lumps still appear, blend the sauce with an immersion blender and heat for another minute.
Can I make it ahead of time?
Yes. Assemble the casserole, let the sauce cool to warm, and pour it over. Cover and refrigerate for up to 12 hours. Before baking, let it sit at room temperature for 15 minutes.
What can I use instead of milk?
Lactose-free milk, a 50/50 mix of milk and cream, or light cream thinned with water 1:1 will all work well. Unsweetened plant-based drinks such as oat or soy milk are also suitable.
Can I make it without cheese on top?
Yes. Bake it without cheese, or replace it with breadcrumbs tossed with 1 tbsp olive oil and a pinch of paprika for a crisp finish.