Welcome to a recipe that defines comfort food! This Potato Casserole with Chicken, Cheese, and Olives, known as 'Zapekanka' in many Eastern European homes, is the ultimate one-dish meal. It's wonderfully reminiscent of a classic Shepherd's Pie but with its own unique, savory twist. Featuring a flavorful base of tender chicken and sautéed vegetables, all tucked under a fluffy blanket of creamy mashed potatoes and topped with a golden, cheesy crust, this dish is both satisfying and incredibly versatile. It's the perfect solution for a hearty family dinner and a brilliant way to transform simple leftovers into a culinary delight.
Potato Casserole with Chicken, Cheese, and Olives
Ingredients for Potato Casserole with Chicken, Cheese, and Olives
- 700 g potatoes
- 50 g butter
- 2 eggs
- 40 g all-purpose flour
- 150 g onions
- 150 g celery stalks
- 150 g carrots
- 650 g chicken fillet or ground chicken
- 100 g pitted olives
- 70 g hard cheese
- rosemary, thyme, olive oil
How to Make Potato Casserole with Chicken, Cheese, and Olives
Peel the potatoes, cut them into thick round slices, and place them in a pot with cold water. Boil for 15 minutes after the water comes to a boil, then drain the water.
Mash the boiled potatoes until you have a smooth puree with no lumps.
Making mashed potatoes from boiled potatoes
Once the potato puree for the casserole has cooled slightly, crack the eggs into the bowl, add a piece of butter, sprinkle in the all-purpose flour, and salt everything to taste. Mix the ingredients well to ensure there are no flour clumps.
Adding eggs, flour, and butter to the mashed potatoes
Peel the onions and slice them into thin half-rings or chop them very finely.
Chopping onions
Dice the celery stalks for the potato casserole with chicken, cheese, and olives. Instead of stalks, you can also use celery root; just wash it, peel it, and cut it into thin strips. Finely chop fresh carrots or grate them on a vegetable grater. Turn the chicken fillet into ground meat by passing it through a meat grinder or chopping it finely with a knife.
Dicing celery
Finely chopping fresh carrots
Making ground meat from chicken fillet
Heat 30 g of olive oil (2 tablespoons) in a deep sauté pan. Add the chopped vegetables to the hot oil. Sauté the carrots, onions, and celery over medium heat until soft, then add the ground chicken. Cook the meat with the vegetables for 10 minutes, then season with salt, pepper, rosemary, and thyme.
Sautéing vegetables and meat
Take a deep ovenproof dish, grease it with olive oil, and spread the chicken and vegetable mixture on the bottom. Cover the chicken and vegetables with a thick, even layer of potato puree. Place the pitted olives on top of the potato layer, pressing them down slightly so they sink into the puree.
Placing the chicken and vegetable mixture at the bottom of the baking dish
The second layer is mashed potatoes
Placing olives on the potatoes
Grate the hard cheese on a fine grater and sprinkle it over the casserole. This will create an appetizing and golden-brown crust during baking.
Sprinkling the casserole with hard cheese
Preheat the oven to 210°C (410°F). Place the casserole in the center of the oven and bake for 20 minutes, or until the top is golden brown.
The potato casserole is ready!
And there you have it – a beautiful, golden-brown casserole ready to be enjoyed! This dish is best served hot, straight from the oven, perhaps with a dollop of sour cream or a fresh green salad on the side to balance its richness. It's a true crowd-pleaser that warms the heart and soul. Don't be afraid to experiment with the filling – leftover turkey, ground beef, or even a mix of mushrooms and lentils would work wonderfully. We hope this recipe brings comfort and joy to your table. Enjoy every delicious bite!
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