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!
This meal . . . made as a Side-dish,
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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.
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.
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!
- 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
- 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!)
- Main Dish:
- (If making a Main dish, layer in Browned Chicken Breasts, Browned Pork Chops or thick slices of ham in between the potatoes.)
- Pour all of the cream over the top of meat & potatoes.
- Salt and pepper them very generously.
- Sprinkle at least 2 cups grated Cheddar Cheese over the top.
- Sprinkle Parsley flakes on top of the cheese.
- 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!
- Cook at 400 degrees for about 1 hour, 15 minutes, (middle of the oven) or until potatoes are tender.
- 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.