Servings: 6–8 | Prep Time: 30 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 45 mins
Difficulty: Medium
📖 Introduction:
This potato lasagna is a deliciously rich and comforting dish, perfect for dinner or family gatherings. It features layers of thinly sliced potatoes, juicy shredded chicken, a creamy béchamel sauce, and melted cheese. The result is a golden, bubbly, savory bake that combines the best of gratins and lasagna in one mouthwatering dish.
🛒 Ingredients:
For the Chicken Filling:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 500g (1 lb) cooked shredded chicken (rotisserie or poached)
- 1/2 cup chicken broth
- 1/2 tsp dried oregano
- 1/2 tsp thyme
- 1/2 tsp paprika
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (warm)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional for richness)
Other:
- 4–5 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced (use a mandoline if possible)
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- Fresh parsley or basil for garnish (optional)
🍳 Instructions & Methods:
1. Prepare the Chicken Filling:
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent (about 3–4 minutes).
- Stir in minced garlic and cook for another minute.
- Add shredded chicken, chicken broth, oregano, thyme, paprika, salt, and pepper.
- Simmer for 5–7 minutes until the liquid reduces slightly and flavors combine.
- Set aside to cool slightly.
2. Make the Béchamel Sauce:
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes, forming a roux (should be golden, not browned).
- Gradually add warm milk, whisking constantly to avoid lumps.
- Simmer for 6–8 minutes until the sauce thickens.
- Stir in nutmeg, salt, pepper, and Parmesan cheese (if using).
- Remove from heat and set aside.
3. Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Spread a thin layer of béchamel sauce on the bottom.
- Add a single layer of thinly sliced potatoes, slightly overlapping.
- Spread some of the chicken mixture over the potatoes.
- Drizzle a bit of béchamel sauce and sprinkle with mozzarella.
- Repeat layers: potatoes → chicken → béchamel → mozzarella until ingredients are used up (usually 3–4 layers).
- Finish with a final layer of potatoes topped with béchamel and remaining Parmesan cheese.
4. Bake:
- Cover the dish with foil and bake for 45 minutes.
- Remove foil and bake for another 20–25 minutes until golden and bubbly.
- Let rest for 10–15 minutes before slicing to allow the layers to set.
🌿 Serving Suggestions:
- Garnish with chopped parsley or fresh basil.
- Serve with a crisp green salad or roasted vegetables.
- Pairs wonderfully with a glass of white wine like Chardonnay or Sauvignon Blanc.
🔁 Variations & Tips:
- Add spinach or sautéed mushrooms between layers for extra veg.
- Swap béchamel for a mix of ricotta and cream cheese for a different creamy profile.
- For a spicy kick, add chili flakes or a layer of spicy marinara.