Kartupelu Casserole with Chicken and Mushrooms

This delightful casserole combines the earthy flavors of potatoes and mushrooms with the succulent taste of chicken. It’s a perfect dish for gatherings or a cozy family dinner, providing a hearty meal that's both satisfying and comforting. Fresh thyme adds a wonderful aromatic touch, while a creamy milk sauce ties everything together. The dish is topped with melted cheese, offering a delightful contrast to the soft ingredients beneath. The preparation process allows for slight customization, making it accessible for various taste preferences. Not only does it make a delicious main course, but it’s also an excellent option for leftovers. The recipe is simple to follow, requiring basic cooking techniques, making it suitable even for novice cooks. Pair this casserole with a crisp green salad, and you have a complete meal that’s sure to impress.

Ingredients

Main Ingredients

• 800 g potatoes
• 1 chicken breast (or 2 thighs)
• 250 g mushrooms (such as champignons)
• 1 onion
• 50 g cheese

Sauces and Spices

• 1.5 cups milk
• 1 tbsp flour
• Salt, to taste
• Pepper, to taste
• Fresh or dried thyme

Preparation Time

• Total: 45 minutes (including prep and cook time)

Step-by-Step Instructions

1. Start by peeling and slicing the potatoes. Boil them in salted water until they are tender. This should take about 10-15 minutes.
2. Once boiled, drain the potatoes and allow them to cool slightly before slicing them into rounds.
3. Meanwhile, cut the chicken breast or thighs into bite-sized pieces.
4. In a pan over medium heat, add a drizzle of oil and sauté the chicken pieces until they are lightly browned. Remove them from the pan and set aside.
5. In the same pan, add the chopped onion and cook until translucent.
6. Add the mushrooms to the onions and cook until they are soft and some of the moisture has evaporated.
7. Return the chicken to the pan, mix well, and season with salt, pepper, and thyme. Stir to combine, then remove from heat.
8. Preheat your oven to 220°C (428°F).
9. Grease a baking dish with butter or oil to prevent sticking.
10. Layer the potato slices at the bottom of the baking dish.
11. Make a small well in the center of the potato layer and fill it with the chicken and mushroom mixture.
12. In a separate saucepan, heat some oil and add the flour, stirring continuously to form a paste.
13. Gradually add the milk to the flour paste, still stirring, to create a smooth sauce.
14. Pour this sauce evenly over the potato and chicken mixture in the baking dish.
15. Grate the cheese and sprinkle it over the top of the casserole.
16. Place the dish in the preheated oven and bake for about 20 minutes, until the top is golden and bubbly.
17. Remove from oven and let it cool slightly before serving.
18. Slice and serve hot, enjoying your delicious homemade casserole.

Tips

• Use waxy potatoes: They hold their shape better after boiling.
• Cheese options: Try a sharp cheddar or parmesan for a more intense flavor.
• Cooking chicken: Ensure the chicken is cooked through before combining it with other ingredients.

Nutrition

• Calories: Approximately 450 per serving
• Protein: 30 g
• Fats: 20 g
• Carbs: 40 g

Variations

• Vegetarian option: Replace chicken with extra mushrooms or tofu.
• Dairy-free: Use almond milk and dairy-free cheese substitutes.

Serving Suggestions

• Serve with a fresh green salad or steamed vegetables.
• Perfect with a glass of white wine or a light beer.

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