800 g Pontiac potatoes (or other potatoes that stay firm when cooked)
1 large onion
1 small onion
1/2 tablespoon butter
¾ cup thickened cream
¾ cup full cream milk
2.5 teaspoons paprika
8-10 sprigs thyme
8-10 chicken thighs
3-4 tablespoons mayonnaise
2-3 handfuls shredded mozzarella cheese
1 handful shredded tasty (cheddar) cheese
- Peel and cut the potatoes into long and thin rectangular sticks, The reason I have suggested the use of pontiac potaotes (the reddish hued ones) is because they do not fall apart or disintegrate during cooking, they keep their shape and this is imperative for this dish.
- Finely chop the large onion and peel and finely chop the carrot. Melt 1/2 Tablespoon of butter, add the onion and carrot, and cook until they are soft.
- Add the carrot and onion mixture to the potatoes and mix together, seasoning with salt, pepper, paprika, and thyme. Place all of this into a 13×9 inch casserole dish.
- Combine the cream and milk in a saucepan and season with salt and pepper. Bring to almost boiling (scald) and then Pour over the potatoes.
- Season each of the chicken thighs well with salt and pepper and a touch of paprika, then place the chicken thighs in an even layer on top of the potatoes.
- Spread the mayonnaise evenly on top of the chicken layer, then top with the small onion, sliced finely in rounds
- Cover this all with the mozzarella and tasty cheese.
- Cover the dish with aluminium foil (sprayed with oil so that it doesn’t stick to the yummy cheese) and Bake for 1 ½ hours at 180 degrees, until the potatoes are cooked through. Take off the foil in the last 5-10 minutes of cooking so you can brown the cheese.
Serve immediately with a garden salad.
Happy cooking 🙂