Mashed Potatoes – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 sachet mashed potato powder (finished product for 4 servings)
- 3 port. Chicken breast fillet (s)
- 1 cup creme legère with herbs
- 5 large tomato (s), (vine tomatoes)
- 1 zucchini, sliced
- 150 g cheese, rated (Emmentaler)
- 5 tablespoon olive oil
- Herbs, mixed Italian
- salt and pepper
- nutmeg
- 1 large onion (s), cut into rings
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- First the tomatoes are peeled. To do this, cut the tomatoes twice all around with a sharp knife, just deep enough that the skin is slightly scratched. Then you simply put the tomatoes in very hot water for about 2 minutes (I always use boiling water from the kettle) and then put them in a sieve under cold water. Now the skin can be peeled off wonderfully.
- Then the tomatoes are quartered and the seeds and anything liquid removed. The firm parts of the tomato are then pureed with a hand blender together with a little salt, pepper, herbs, the clove of garlic and the crème legère. This is the sauce for the casserole.
- Now the chicken breast fillets are cut into 2-3 slices each and rolled in a mixture of herbs, a little salt, pepper and 3 tablespoons of olive oil.
- The remaining 2 tablespoons of oil are heated in a coated pan and the fillets are briefly seared in it, then they are placed in a baking dish. On top is a layer of zucchini slices and onion rings. Now the sauce is spread over it.
- The mashed potatoes are prepared according to the instructions on the package, seasoned with nutmeg and evenly distributed over the ingredients in the mold. If you want to put in a little more effort, you can of course also use homemade puree, which then tastes even better.
- Then the casserole is placed in the oven with 180 ° air circulation. After 30 minutes, the cheese is sprinkled on top and baked for another 25 minutes.
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