Creamy Chicken, Potato, Bacon, and Mozzarella Casserole

Ingredients

• 500 g bacon (Cut into small pieces)
• 3 potatoes (Approximately 450 g; peeled and thinly sliced)
• 1 g black pepper (For seasoning the potatoes)
• 2 g salt (For seasoning the potatoes)
• 2 g sweet paprika (For seasoning the potatoes)
• 4 eggs (Approximately 200 g without shells)
• 250 g heavy cream (Preferably cooking cream)
• 1 g black pepper (For the egg and cream mixture)
• 2 g salt (For the egg and cream mixture)
• 250 g mozzarella (Grated or shredded)
• 500 g chicken breast (Skinless and boneless, cut into cubes or strips)
• 1 g black pepper (For seasoning the chicken)
• 2 g salt (For seasoning the chicken)
• 2 g sweet paprika (For seasoning the chicken)
• 1 g black pepper (For the sauce)
• 2 g salt (For the sauce)
• 2 g sweet paprika (For the sauce or chicken)
• 15 g garlic (Minced or crushed)
• 150 g mayonnaise (For the sauce)
• 1 egg yolk (Approximately 17 g)
• 10 g mustard
• 5 g sugar
• 15 ml lemon juice (Freshly squeezed)
• 10 ml soy sauce
• 10 ml olive oil
• 20 ml water
• 50 g Parmesan cheese (Grated)
• 1 g black pepper (For finishing)
• 2 g salt (For finishing, adjusting to taste)

Steps

1. 1

   Preheat the oven to 190 °C. Lightly grease a large baking dish and prepare all the ingredients.

2. 2

   Place the sliced potatoes in a bowl. Add the black pepper, salt, and sweet paprika specified for the potatoes, and toss until evenly coated.

3. 3

   Cook the bacon in a large skillet over medium heat until crisp and some of the fat has rendered. Remove it and drain on paper towels, reserving a little of the fat in the skillet.

4. 4

   Add the seasoned potatoes to the skillet and cook for 8 to 10 minutes, stirring carefully, until they begin to soften and take on a light golden color. They do not need to be fully cooked yet.

5. 5

   Whisk the eggs with the heavy cream, black pepper, and salt designated for the creamy mixture. Whisk just until combined; there is no need to whip the cream.

6. 6

   Season the chicken breast with the black pepper, salt, and sweet paprika specified for the chicken.

7. 7

   Cook the chicken in the skillet, in batches if necessary, until lightly browned on the outside. It should reach 74 °C in the center; it will finish cooking in the oven.

8. 8

   To prepare the sauce, combine the garlic, mayonnaise, egg yolk, mustard, sugar, lemon juice, soy sauce, olive oil, and water. Add the remaining black pepper, salt, and sweet paprika, and mix until smooth.

9. 9

   Spread the potatoes over the bottom of the baking dish, then top with the browned chicken and crisp bacon.

10. 10

    Pour the egg and cream mixture evenly over the potatoes, chicken, and bacon. Sprinkle the grated mozzarella and Parmesan over the top.

11. 11

    Bake for 35 to 45 minutes, until the center is set, the chicken is fully cooked, and the surface is deeply golden and bubbling.

12. 12

    Remove the casserole from the oven and let it rest for 10 to 15 minutes so the cream can set and it will be easier to serve.

13. 13

    Serve hot, with the garlic sauce on the side or spooned over each portion.

Notes

The post provides the ingredients but does not include visible instructions; the techniques, cooking times, and assembly order were reasonably reconstructed from the ingredient list. The sauce contains egg yolk; if serving vulnerable individuals, use pasteurized egg. Refrigerate leftovers in a sealed container for up to 3 days and reheat thoroughly.

Nutrition per serving

• main course
• casserole
• baked
• chicken
• bacon
• potatoes
• high-protein
• comfort food