Dive into the world of rustic flavors with these delicious stuffed potatoes! A crispy grated potato base generously envelops a savory chicken and mushroom filling flavored with curry. This comforting dish perfectly combines textures and aromas for a family meal that will delight young and old alike. Easy to make but impressive to serve, this economical recipe will provide you with an authentic and comforting culinary moment.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Base preparation: Peel and finely grate the potatoes and carrot. Squeeze them in a cloth to remove excess moisture. In a bowl, mix them with the egg, flour, salt and pepper.
- 2
Filling cooking: Cut the chicken into small cubes. Slice the mushrooms and onions. In a pan, melt the butter and sauté the onions until translucent. Add the chicken and brown it. Incorporate the mushrooms, chopped garlic and curry. Pour in the cream and simmer for 8-10 minutes until the filling thickens.
- 3
Assembly: Preheat the oven to 180°C. In an oiled baking dish, spread half of the potato mixture. Distribute the filling leaving 2 cm on the edges. Cover with the remaining potatoes. Sprinkle with grated mozzarella.
- 4
Baking: Bake for 20-25 minutes until the cheese is well melted and golden. Sprinkle with chopped green onions before serving.
- Draining: Squeeze the potatoes well for a crispy texture
- Filling: Let it cool slightly before assembly to avoid softening the base
- Cheese: Replace mozzarella with grated cheese for more gratin
- Meat: Use leftover cooked chicken to save time
- Serving: Serve with green salad and pickles for a tangy touch
- Storage: Keeps 2 days in refrigerator, reheat 10 min in oven at 180°C
