🧾 Ingredients
4–5 lbs potatoes, peeled & thinly sliced
3 lbs cooked chicken, shredded or diced
4 cups shredded cheddar cheese
2 cups mozzarella (or more cheddar)
2 cups heavy cream or cooking cream
1½ cups milk
½ cup melted butter
3 tbsp flour
1½ tsp salt
1 tsp black pepper
1½ tsp garlic powder
1 tsp paprika
Optional: chopped parsley or green onions
👩🍳 Instructions
Preheat oven to 180°C / 350°F
Grease a large baking dish
Layer half the potatoes evenly on the bottom
Add half the chicken + some cheese
Repeat layers (potatoes → chicken → cheese)
🥣 Cream Sauce
Whisk together:
Cream, milk, melted butter, flour
Salt, pepper, garlic powder, paprika
Pour evenly over the casserole
Press gently so liquid sinks between layers
Top with remaining cheese
🔥 Baking
Cover with foil → bake 45 minutes
Uncover → bake 20–30 minutes until:
Golden brown
Potatoes fork-tender
Rest 15 minutes before cutting (important!)
💡 Pro Tips
Slice potatoes thin = faster, creamier bake
For extra crisp top: broil 3–5 minutes
Let it rest so it cuts clean like the photo
Freezes beautifully after baking
🔥 Variations
Beef version: swap chicken for cooked ground beef
Spicy: add chili flakes or jalapeños
Low-carb: replace potatoes with cauliflower
Extra creamy: add 1 cup cream cheese to sauce
If you want:
Crockpot version
Exact catering pan measurements
Cost breakdown
Halal-friendly tweaks
Make-ahead instructions
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