Potato-Chicken Casserole

Source/Author: George

This recipe can be varied: use other ground meats, finely chopped ham, or any other meat. I think it's especially good for using up leftovers from Thanksgiving. You can also grate zucchini or pumpkin, or both, along with the potatoes.

Ingredients:

• salt	1 teaspoon
• ground black pepper	to taste
• onion	1 small
• butter	1 tablespoon
• eggs	2
• potatoes	5 medium size (~ 600 g)
• garlic	1-2 cloves
• ground chicken	1lb
• sour cream (or plain yogurt)	4 tablespoons
• cheese	50-100 g

Baking dish: (8 in x 12 in) 20 x 30 cm.

1. Peel and finely grate the garlic and onion. Place the minced meat in a bowl, add the grated garlic and onion, half the salt, and ground black pepper to taste. Mix well.

2. Peel, wash, and coarsely grate the potatoes. Add the remaining salt and 2 eggs. Mix.

3. Preheat oven to 375 F (190 C).

4. Grease a baking dish with butter.

5. Grate the cheese on a coarse grater.

6. Layer 1: Place half of the grated potatoes in a baking dish and smooth them out gently with a fork (do not press them down). Pour the potato liquid over them.

Layer 2: Spread 1/3 of the grated cheese over the potatoes, then place the minced meat on top of the cheese.

Layer 3: Spread the remaining grated potatoes. Cover the baking dish with foil and bake in a preheated oven for 20-30 minutes.

7. Remove the pan from the oven. Remove the foil. Spread sour cream or yogurt on top of the casserole. Sprinkle with the remaining cheese. Preheat the oven to 410°F (210°C). Bake for 10-15 minutes, until golden brown.

8. Remove from the oven. Let cool for 15 minutes. Cut into portions.