Creamy Chicken Potato Coin Bake

Creamy Chicken Potato Coin Bake

This is a complete, comforting meal in one dish. The sauce is a luxurious blend of cream, garlic, and Parmesan, and you can use rotisserie chicken for the ultimate shortcut.

Ingredients

• 2 lbs (900g) Yukon Gold or Russet potatoes, peeled

• 2 tablespoons olive oil or melted butter

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme or rosemary

• 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect)

• 1 cup shredded mozzarella or Gruyère cheese (for the layers)

• ¼ cup finely chopped chives or green onions

For the Creamy Sauce:

• 2 tablespoons unsalted butter

• 4 garlic cloves, finely minced

• 2 tablespoons all-purpose flour

• 1 ½ cups whole milk, warmed

• ½ cup heavy cream

• ½ cup freshly grated Parmesan cheese

• ¼ teaspoon freshly grated nutmeg (optional, but adds warmth)

• Salt and black pepper to taste

Instructions

1. Prep the Potatoes: Preheat your oven to 400°F (200°C). Using a mandoline or a very sharp knife, slice the potatoes into even ⅛-inch (3mm) thick coins. Uniform thickness is key for even cooking. Place the slices in a large bowl of cold water for 5 minutes to remove excess starch, then drain, rinse, and pat them completely dry with a clean kitchen towel.

2. Season the Potatoes: Return the dry potato coins to the large bowl. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and dried herbs. Toss with your hands until every slice is coated on both sides.

3. Make the Creamy Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux. Slowly pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Cook, stirring often, until the sauce simmers and thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat, stir in the grated Parmesan and nutmeg, and season with salt and pepper to taste.

4. Assemble the Bake: Choose a 9-inch round or oval baking dish, or a 10-inch cast-iron skillet. Pour a thin layer of the creamy sauce (about ⅓ cup) on the bottom. Arrange the potato coins vertically in the dish in a spiral or concentric circles, packing them fairly tightly. As you go, tuck shreds of the cooked chicken and a sprinkle of mozzarella cheese between the potato slices every few rows. You should have a beautiful mosaic of standing potato coins.

5. Pour and Bake: Once all potatoes and chicken are arranged, pour the remaining creamy sauce evenly over the top, letting it seep down into the crevices. A gentle shake of the dish helps. Scatter any remaining mozzarella on top.

   • Cover the dish tightly with foil and bake for 40 minutes.

   • Remove the foil and bake for another 25-30 minutes, or until the potatoes are fork-tender and the top is bubbling and beautifully golden brown. If the top isn’t browning to your liking, place it under the broiler for the last 2-3 minutes.

6. Rest and Serve: Let the bake rest for 10-15 minutes out of the oven. This allows the sauce to set slightly so it doesn’t run out when sliced. Sprinkle generously with chopped chives or green onions before serving.