Ingredients
Gathering these ingredients will feel like a mini adventure, as each item brings its unique character to the dish. Here’s what you’ll need:
- 4 cups cubed potatoes (I love using Yukon Gold for their buttery texture)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 cups cooked chicken, shredded or cubed (leftover rotisserie chicken works great)
- 1 cup freshly grated parmesan cheese
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
If you’re looking for substitutions, consider using sweet potatoes for a touch of sweetness or swapping the heavy cream with a lighter milk alternative for a less rich version.
Instructions
Let’s dive into the cooking process! Here’s how to bring this comforting casserole to life:
- Preheat your oven to 400°F. This step always takes me back to those chilly Asheville mornings, where the warmth of the oven was a welcome companion.
- In a large bowl, toss the cubed potatoes with olive oil, minced garlic, salt, pepper, and oregano. Make sure each potato is well coated.
- Spread the potatoes evenly in a baking dish. Bake in the preheated oven for 25 minutes or until they start to turn golden brown.
- As the potatoes bake, prepare the chicken. If you’re using leftover chicken, this step is a breeze. Otherwise, cook your chicken until it’s tender and juicy.
- Once the potatoes are ready, remove the dish from the oven and lower the temperature to 350°F.
- Add the cooked chicken over the potatoes, and sprinkle the grated parmesan cheese evenly on top.
- Pour the heavy cream over the entire dish, allowing it to seep through the layers.
- Return the dish to the oven and bake for an additional 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving. The vibrant green adds a lovely contrast and a hint of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International