Olive oilas needed, for cooking onions and potatoes~3 tbspest.
Potatoessmall potatoes cut into large pieces, or 4-5 large potatoes~600 gest.
Chicken breastturkey breast can be substituted500 g
Butterfor béchamel sauce1 tbsp
Flourfor béchamel sauce~2 tbspest.
Milk375 ml
Garlic and ginger pasteor substitute with fresh minced garlic and ginger1 tbsp
Saltto taste
Black pepper
to taste
Fresh parsleysmall bunch, chopped~2 tbspest.
Mozzarella cheesegrated, for gratinéing~150 gest.
Steps
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1
Slice the onions thinly. Heat a generous amount of olive oil in a pan, then add the onion slices and stir thoroughly to coat with oil.
2
Sauté the onions over medium heat, stirring regularly until they become translucent. Meanwhile, cut potatoes into large pieces.
3
Once the onions are fully translucent, add the potato pieces. Switch to medium-high heat, add a bit more oil if needed, and cover with a lid.
4
Prepare the béchamel sauce: melt butter in a saucepan, add flour and stir until it forms a paste. Gradually add milk while stirring constantly to prevent lumps, using 375 ml total.
5
Place the sauce over high heat and stir constantly until it thickens. Once small bubbles appear, season with salt and pepper, then remove from heat and set aside.
6
When the potatoes are halfway cooked, add the chicken breast cut into small cubes. Add the garlic and ginger paste, season, mix well, and cover the pan again.
7
Chop fresh parsley. When the potatoes are about 90% cooked, add the parsley and pour in the béchamel sauce, switch to low heat, and mix well.
8
Smooth the surface of the mixture and sprinkle grated mozzarella cheese on top. Bake in a 190°C oven for 15–20 minutes until the cheese melts completely, or keep the pan on low heat with the lid on until the cheese is fully melted.
PrimedTableBETA
