How to make a casserole with potatoes and chicken fillet? Prepare the ingredients. Choose crumbly potatoes of the quick-cooking variety. Take fat sour cream, from 20%. Chicken fillet can be replaced with turkey fillet. Rinse the potatoes in running water, peel off the skin. Using a special grater or a sharp knife, cut the vegetable into thin slices up to 2 mm. Place the prepared slices in a bowl and rinse in water to remove excess starch, then drain.
Turn the oven on to 200 degrees. Grease a baking dish with vegetable oil. Lay out some of the potato slices overlapping in a single layer. Salt and pepper to taste, sprinkle with spices. You can use any spices to taste. Cut into small slices 5 mm thick. Peel the garlic from the husk and run through a press. Mix the sour cream with garlic.
Brush the potato layer with the sour cream sauce. Peel the onion and cut it into thin half-rings. You can sprinkle it with a little vinegar if desired. Clean the chicken fillet from fat and films, rinse and dry it with a paper towel. Grate the cheese on a grater.
Spread some of the prepared fillets on the potato layer. Brush with the ajika and sprinkle with the prepared onions. Repeat the layers until the components are finished. I got three layers of potatoes. Cover the mold with foil.
Send the mold to a preheated 200 degree oven for about 1 hour. The exact time depends on your oven. You can learn about the peculiarities of ovens by reading a separate article, link at the end of the recipe. Then take the mold out, remove the foil, sprinkle the casserole with grated cheese and return it to the oven for another 8-10 minutes until the cheese is melted. I baked under the grill.
You can check the casserole for readiness with a fork - the potato slices should be soft and easy to pierce. Take the ready casserole out of the oven, cool down a bit and serve. Bon appetit!