Grandma's Savory Potato & Chicken Bake with Creamy Dill Sauce
Transport yourself to a simpler time with this heartwarming dish, inspired by traditional village recipes. Combining tender potatoes, succulent chicken, and a medley of vibrant vegetables, all bound by eggs and cheese, it's a symphony of comforting flavors and aromas. This bake, crowned with a zesty, creamy dill sauce, promises to impress your family and friends with its rustic charm and irresistible taste.
Prep Time
25 minutes
Cook Time
35-40 minutes
Total Time
60-65 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- A heartwarming, comforting dish perfect for family meals, reminiscent of home-cooked traditions.
- Combines the satisfying textures of tender potatoes, succulent chicken, and gooey melted cheese.
- Features a delightful blend of fresh vegetables and savory seasonings for a well-rounded flavor profile.
- Easy to prepare, making it an ideal choice for busy weeknights or relaxed weekend gatherings.
- Complemented by a zesty, homemade creamy dill sauce that elevates every bite with its refreshing tang.
Ingredients
- 5 medium potatoes (approx. 750 g / 1.6 lbs)
- 3 large eggs
- 30 g (2 tablespoons) all-purpose flour
- 1 medium onion (approx. 150 g / 5 oz), finely diced, divided
- 15 g (1 tablespoon) fresh parsley, chopped
- 5 g (1 teaspoon) paprika
- 5 g (1 teaspoon) salt, or to taste
- 2 g (1/2 teaspoon) freshly ground black pepper, or to taste
- 30 ml (2 tablespoons) vegetable oil, plus extra for greasing
- 1 chicken fillet (approx. 200 g / 7 oz), diced
- 2 bell peppers (e.g., 1 red, 1 yellow, approx. 300 g / 10 oz total), diced
- 2 cloves garlic, minced (for the bake)
- 50 g (1/2 cup) Cheddar cheese, grated
- 50 g (1/2 cup) Mozzarella cheese, grated
- For the Creamy Dill Sauce:
- 45 ml (3 tablespoons) sour cream
- 15 ml (1 tablespoon) mayonnaise
- 2 g (1/2 teaspoon) salt, or to taste
- 1 g (1/4 teaspoon) freshly ground black pepper, or to taste
- 1-2 cloves garlic, minced (for the sauce)
- 15 g (2 tablespoons) fresh dill, chopped
- A pinch of onion powder or finely grated fresh onion (approx. 1 g)
Instructions
- Prepare the potatoes by peeling and coarsely grating them. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible. This crucial step prevents the dish from becoming watery and ensures a pleasant texture.
- In a large mixing bowl, combine the squeezed grated potatoes, 3 eggs, the 30 g (2 tablespoons) of all-purpose flour, one-third of the finely diced onion (reserving the rest for the chicken mixture), 15 g (1 tablespoon) of chopped fresh parsley, 5 g (1 teaspoon) paprika, 5 g (1 teaspoon) salt, and 2 g (1/2 teaspoon) black pepper. Mix thoroughly until all ingredients are well incorporated.
- Preheat your oven to 180°C (350°F). Lightly grease a medium baking dish (approximately 20×30 cm / 8×12 inches) with a little vegetable oil.
- In a large pan or skillet, heat 30 ml (2 tablespoons) of vegetable oil over medium heat. Add the diced chicken fillet and cook until lightly browned on all sides, about 5-7 minutes.
- Add the remaining finely diced onion and the diced bell peppers to the pan with the chicken. Sauté for 5-7 minutes until the vegetables have softened slightly. Stir in the 2 minced cloves of garlic and cook for another minute until fragrant. Season lightly with salt and pepper.
- Carefully combine the cooked chicken and vegetable mixture with the potato and egg mixture in the large mixing bowl. Stir gently to distribute the ingredients evenly.
- Transfer the entire mixture into the prepared baking dish, spreading it evenly and pressing down lightly to form a compact layer.
- Sprinkle the grated 50 g (1/2 cup) Cheddar cheese and 50 g (1/2 cup) Mozzarella cheese evenly over the top of the potato and chicken mixture.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling, and the potatoes are tender. A knife inserted into the center should meet little resistance.
- While the bake is in the oven, prepare the creamy dill sauce. In a small bowl, whisk together 45 ml (3 tablespoons) sour cream, 15 ml (1 tablespoon) mayonnaise, 2 g (1/2 teaspoon) salt, 1 g (1/4 teaspoon) black pepper, 1-2 minced cloves of garlic, 15 g (2 tablespoons) chopped fresh dill, and a pinch of onion powder or finely grated onion. Mix until smooth and well combined.
- Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the dish to set, making it easier to portion and serving.
- Serve warm, accompanied by a generous dollop of the creamy dill sauce. Garnish with a little extra fresh parsley or dill, if desired.
Tools You’ll Need
- Grater
- Large mixing bowl
- Clean kitchen towel
- Medium baking dish (approx. 20×30 cm / 8×12 inches)
- Large skillet or frying pan
- Whisk
- Small bowl
- Cutting board
- Sharp knife
Essential Success Tips
- Thoroughly squeeze out excess moisture from grated potatoes to prevent a watery bake; this is critical for the dish's texture.
- Do not overmix the potato and egg mixture; combine just until integrated to maintain some textural integrity in the finished dish.
- Ensure the chicken is cooked through and lightly browned before combining with the potato mixture to guarantee even cooking and maximum flavor.
- Let the bake rest for 5-10 minutes after removing it from the oven; this allows the components to set, making for cleaner and more appealing slices.
- Taste the creamy dill sauce and adjust seasoning (salt, pepper, garlic) to your preference, ensuring a perfect balance of flavors.
Professional Cooking Secrets
- For an extra layer of flavor and crispiness, consider lightly sautéing the grated potatoes in a small amount of butter before adding them to the egg mixture. This pre-cooking step can enhance their texture and depth of flavor in the final bake.
- To achieve a perfectly golden and bubbly cheese crust, finish the bake under a broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Experiment with different cheese blends; a smoked gouda or gruyere could add a wonderful depth and complexity to the dish, moving beyond the traditional cheddar and mozzarella.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, ensuring it is heated through.
- For a vegetarian option, simply omit the chicken and increase the quantity of bell peppers and onions, or add sautéed mushrooms or zucchini.
- The creamy dill sauce can be prepared a day ahead and stored in an airtight container in the refrigerator; whisk well before serving to restore its smooth consistency.
Frequently Asked Questions
Can I prepare this dish ahead of time?
You can prepare the potato and chicken mixture a few hours in advance and store it covered in the refrigerator. Add the cheese just before baking. The creamy dill sauce can also be made ahead of time.
What kind of potatoes are best for this bake?
Starchy potatoes like Russets (Baking Potatoes) or all-purpose varieties such as Yukon Golds work exceptionally well as they become tender and absorb flavors effectively.
Can I use different vegetables in this bake?
Absolutely! Feel free to incorporate other complementary vegetables like finely chopped zucchini, carrots, or spinach. Ensure they are sautéed lightly to remove excess moisture before adding them to the mixture.
Nutrition Facts (Per Serving)
Per serving (approx. 1/5th of the dish): Calories: 410, Protein: 22g, Fat: 24g, Carbohydrates: 30g.
Allergy Information
Contains dairy (cheese, sour cream, mayonnaise) and eggs. Contains gluten (all-purpose flour). For a gluten-free alternative, substitute all-purpose flour with a gluten-free blend.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
No comment