My favorite meal – Creamy Cheesy Chicken & Potatoes

This meal . . .

Creamy, cheesy, crispy golden potatoes with tender chicken breasts . . . is perhaps my favorite home-baked comfort style meal.

It’s not a meal that I make often, but when I do . . . I enjoy every single bite.  It brings back good memories.  My Mom made these family favorite potatoes on special occasions and holiday get-togethers.  Once in a while, she would serve these potatoes with a perfectly cooked pot roast . . . after church on Sunday.  We thought we had died and gone to heaven.

This is so fast and so easy to make, that you don’t even need an official recipe!

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This meal . . . made as a Side-dish,

is also my most visited, most popular, most pinned post! It’s perhaps one of the only posts that continues to receive comment after comment after comment.

By the way . . . I really appreciate hearing from you, and love those of you who take the time to comment once in a while.

It’s amazing that a dish so very simple can be so dangerously delicious.   I received soooo many questions about these potatoes, so I thought I would show you how to turn this SIDE DISH INTO A MAIN DISH.

Tonight I layered in Chicken Breasts, but sometimes I layer in browned pork-chops or thick slices of ham in between the layers of potatoes, cream and cheese.

This is the perfect . . . “WE ARE HAVING GUESTS FOR DINNER!” . . . Main Dish.

The hardest part, is rolling your chicken breasts in flour and browning both sides of the chicken in an oil/butter mix until they are a beautiful golden brown color. You just brown the chicken on both sides . . . don’t cook it all the way through. Once you do that, you simply layer the chicken breasts or chops or slices of ham in between the french fry cut potatoes.  Pour at least a pint of whipping cream over the top, season generously with salt & pepper and top with a lot of grated cheddar cheese.  Grated Swiss, parmesan or Gruyere cheeses can also be used for a change of taste. Crisp pieces of bacon are also scrumptious crumbled over the top.

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Think Au gratin or scalloped only 100 x better.  You could substitute half & half, but milk just won’t do this dish justice.  Milk will give you scalloped potatoes, and the two dishes are just not the same. If you’re serving guests, plan one chicken breast,  pork chop or slice of ham per guest.  One 9×13 pan of potatoes should easily serve at least 5 people.

Parsley . . . I use Parley on the top, just to make it look pretty. A healthy dose of Salt & Pepper is pretty much all I season with, but feel free to add seasonings that your family likes.

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See that golden, crispy part?  That deliciousness comes from the bottom of your glass baking dish.  It’s my favorite part.  Everyone fights for that part!  If you turn your head for one minute, someone in the kitchen will try to snatch the whole bottom layer of potatoes.  BEWARE!

So . . . What’s the SECRET to achieving that beautiful golden layer? During the last 20 to 30 minutes of baking time, lower the pan of potatoes to the bottom rack of the oven.  Make sure you use a GLASS baking dish, that way you can easily scrape up all that goodness. A clear glass dish is preferable, because you’re able to actually see how brown the potatoes become, as as they bake.  We like our potatoes really brown and Crispy on the bottom.

Leftovers are always appreciated.  This dish heats up perfectly.  Just take the pan of leftovers from the fridge, and re-heat (covered in foil)  in a 275 degree oven, until warmed through again.

Please, Please, Please . . . put that can of cream of chicken soup away!!!!  You simply don’t need it. Once you try these potatoes . . . you will never reach for that can again!

 

My favorite meal – Creamy Cheesy Chicken & Potatoes
 
Turn this yummy side dish into a main dish: layer in Browned Chicken Breasts, Browned Pork Chops or thick slices of ham! If you need a side dish: just use potatoes, and leave out the meat.
Serves: 5 – 6
Ingredients
  • About 5 – large potatoes – enough to fill a 9×13 glass baking dish
  • 1 pint whipping cream- 2 cups
  • Salt and Pepper – be generous
  • 2 tsp. Parsley flakes
  • 2 cups grated cheddar cheese – swiss, gruyere, parmesan are also good
Instructions
  1. Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald’s type of thin!)
  2. Main Dish:
  3. (If making a Main dish, layer in Browned Chicken Breasts, Browned Pork Chops or thick slices of ham in between the potatoes.)
  4. Pour all of the cream over the top of meat & potatoes.
  5. Salt and pepper them very generously.
  6. Sprinkle at least 2 cups grated Cheddar Cheese over the top.
  7. Sprinkle Parsley flakes on top of the cheese.
  8. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!
  9. Cook at 400 degrees for about 1 hour, 15 minutes, (middle of the oven) or until potatoes are tender.
  10. Important: To get that beautiful golden layer of potatoes on the bottom of the glass baking dish, lower the rack to the bottom of your oven – during the last 20 to 30 minutes of baking time. This makes the bottom of your potatoes, brown and crispy.

 

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  • Yvonne @ TriedandTasty - October 24, 2013 - 6:42 pm

    I love, love, LOVE these potatoes of yours!!!! I’ve made them SEVERAL times. I can 100% testify that they are insanely delicious. Oh great.. thanks Jonna.. now I’m craving them!!! Mmm.. Love. Love the way you’ve transformed it from a side to a main dish – fab :)

    Love ya!!ReplyCancel

  • Denise - October 27, 2013 - 5:52 am

    My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook. (laos a blog) I just “Liked” his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. DeniseReplyCancel

  • Jennifer - November 8, 2013 - 10:14 am

    Can you substitute frozen hashbrowns in place of the potatoes?ReplyCancel

    • Get Off Your Butt and BAKE - November 8, 2013 - 7:37 pm

      Hi Jennifer,

      I don’t recommend it, but several people have left comments below saying that they have used them and
      it worked just fine.
      Cooking raw potatoes, allows the cream to also cook and thicken.
      If you do try it, please let me know!

      JonnaReplyCancel

  • Colette - November 10, 2013 - 5:38 am

    I am making this dish tonight and it sounds delicious but I would like to know what type of potatoes do you use?ReplyCancel

  • ginnyohls - November 10, 2013 - 2:42 pm

    I am making the potato & Chicken bake but I am using chicken thighs. I cookek them in the crock pot so I could take out the bones and fat. I browned them and followed the rest of the way. … Now I will see if the dinner I am going to likes them.ReplyCancel

  • Lisa - November 10, 2013 - 5:44 pm

    WONDERFUL!!!!! I made these with pork chops tonight and even my daughter who doesn’t like scalloped potatoes cleaned her plate. I added a chopped onion and mushrooms and used a no salt seasoning.
    I will definitely make this again!!ReplyCancel

  • Denise - November 13, 2013 - 4:43 pm

    Oh my goodness this is good! I made this with pork Loin Chops about an 1″ thick. I added a pork rub seasoning to the meat but forgot to coat with flour… Added sliced onion in addition to the potato rings. And I used half and half. Next time I will use whipping cream as called for. Chops came out moist abd flavorful. Potatoes were nice and cheesy. Quick and easy comfort food dish.ReplyCancel

  • Karen - November 17, 2013 - 1:34 pm

    Theses are so easy. I peeled and sliced thin white potatoes. I used white cheddar and they turned out great. You need to season with lots of salt and black (or white) pepper. Also, I added about an 1/8th of a teaspoon of nutmeg. Yummy! Served with baked ham and apple sauce. I will make these again.ReplyCancel

  • Mary - November 25, 2013 - 9:21 pm

    Recipe states meat is layered “in between” potatoes but pictures do not look as if there are potatoes on top of meat. Just want to ensure that potatoes are placed on top of meat before I make this for a potluck at work.ReplyCancel

    • Get Off Your Butt and BAKE - November 30, 2013 - 5:41 pm

      Hi Mary,

      I’m sorry for the late response. I’ve been over seas for some time now.
      Yes, I start with raw potatoes over the meat as well. Just layer the meat in between all the potatoes,
      and it will all come out beautifully!

      JonnaReplyCancel

  • Judy - December 3, 2013 - 9:10 am

    Just to clear it up in my mind. You cut the potatoes thin or you make french fries? And one layer of potatoes and one layer of chicken and maybe one more layer of potatoes doesn’t sound rich or filling enough especially for big eaters which I have in my family.ReplyCancel

  • Kelley - February 13, 2014 - 3:00 pm

    Have you ever used mashed potatoes or canned? I know that you are probably shuddering seeing you most likely use fresh from the garden but we are on a tight budget and I rarely have fresh produce handy.ReplyCancel

    • Get Off Your Butt and BAKE - February 13, 2014 - 7:00 pm

      Hi Kelley,

      I’m not sure that either of those options would work. You really need to start with a raw potato. The cream has to have time to bind and thicken.
      Mashed and even canned potatoes are pre-cooked and probably wouldn’t give the cream time to do it’s work! Raw frozen potatoes could work.

      Hope this helps,
      JonnaReplyCancel

  • Megan - February 25, 2014 - 8:13 pm

    I’m making this recipe right now and it does not look anything like your pictures. I followed the recipe exactly, but for some reason it is just all liquid and the whipping cream is not thickening up. Any suggestions?ReplyCancel

    • Get Off Your Butt and BAKE - February 25, 2014 - 8:42 pm

      Hi Megan,

      Hopefully you used RAW potatoes. I bake at 400 degrees in the middles of the oven for at least 1 hour, then lower the rack and continue to bake for another 20 to 30 minutes.
      This will give you the nice golden potatoes on the bottom of the pan. The cream will thicken … I promise, after it has baked long enough.

      Let me know how it turns out!

      JonnaReplyCancel

  • Wydalis - March 30, 2014 - 4:31 pm

    I want to make this but sometimes after working all day, an hour is just to long. I was wondering if I could cook this maybe half way (45 minutes) the night before and then cook it the rest of the time the next day? If not, I will try it on a weekend when I have more time.
    Thanks.ReplyCancel

    • Get Off Your Butt and BAKE - April 1, 2014 - 6:45 pm

      Hi Wydalis,

      Yes, I think that might work just fine.
      Make sure though that after the 1st half of baking time, you let them cool and then refrigerate.
      When baking the potatoes the next day, lower the oven rack, so that the bottom of the potatoes get golden brown & crispy.

      JonnaReplyCancel

  • David - April 3, 2014 - 12:09 pm

    This recipe was fabulous. We made it with chicken legs. I just went to my daughters and couldn’t find the recipe and I made it with boneless thighs. It still came out wonderful.
    Thank you.ReplyCancel

  • tmc - April 8, 2014 - 11:04 am

    Ok I made this too. (a few months ago) Again it was easy and turned out very well. It is definitely a rich, hearty meal. I will make it again.ReplyCancel

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