Potato Classic Recipe

Ingredients:

Main Dish:
5 medium potatoes, peeled and thinly sliced
4 eggs
1 tsp salt
1 tsp black pepper
1 tsp oregano
3 fluid oz (100 ml) cream
3 tbsp flour
5 oz (150 g) Emmental cheese, grated
1 zucchini, thinly sliced
1 onion, finely chopped
2 cloves garlic, minced
2 chicken fillets, cut into thin strips
5 oz (150 g) mushrooms, sliced
Olive oil, for frying
For the Sauce:
Greek yogurt
1 tsp mustard
1 mini cucumber, finely diced
Juice of 1 lemon
Fresh parsley, finely chopped

Instructions:

Preparing the Potatoes:
Preheat your oven to 180°C (350°F).
Start by peeling and slicing the 5 medium potatoes. Arrange them in a greased baking dish, seasoning with a pinch of salt and pepper.
In a bowl, whisk together the 4 eggs, 3 tablespoons of flour, 3 fluid oz of cream, 1 tsp oregano, and a pinch of black pepper. Pour this creamy mixture over the potatoes, making sure each slice is well coated.
Sprinkle the grated Emmental cheese over the top, giving it that deliciously cheesy crust when baked.
Preparing the Chicken and Vegetables:
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent.
Add the sliced chicken fillets to the pan, seasoning with a pinch of salt and pepper. Cook the chicken until it’s golden brown and fully cooked.
Toss in the sliced mushrooms and zucchini. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables soften and the flavors meld together beautifully.

Baking:
Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.
Bake the entire dish in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Once done, let it cool for a few minutes before slicing and serving.

Making the Sauce:
While the dish is baking, prepare a refreshing yogurt sauce. In a small bowl, mix together the Greek yogurt, 1 tsp mustard, the finely diced mini cucumber, lemon juice, and freshly chopped parsley. Stir well until combined.
This tangy, creamy sauce pairs perfectly with the rich and cheesy potato and chicken dish.

Nutritional Facts (per serving):
Calories: Around 450-500 calories
Protein: High, thanks to the chicken and eggs
Fats: Moderate, with healthy fats from olive oil and cream
Carbohydrates: Moderate, primarily from the potatoes
Fiber: Good source, especially from zucchini and mushrooms
Vitamins & Minerals: Rich in Vitamin C, calcium, and iron

Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in the oven at 180°C (350°F) for about 10 minutes, or until heated through.
Freezing: This dish can also be frozen. Allow it to cool completely, then wrap it tightly in foil or plastic wrap and store it in the freezer for up to 2 months. To reheat, defrost it in the fridge overnight and reheat in the oven for 20 minutes.

Cooking Tips:
Pre-cook the Potatoes: To speed up the baking time, you can pre-cook the potato slices by boiling them for 5-7 minutes until slightly tender before layering them in the dish.
Add Extra Veggies: Feel free to add more vegetables like bell peppers, spinach, or even sweet potatoes for added nutrients and color.