Potato and Feta Casserole with Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	45 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Potato and Feta Casserole with Sun-dried Tomatoes

Instructions

Preheat the oven to 160 ° C.
Dice the dried tomatoes. Wash the potatoes and cut into wedges with the skin on. Cut the chicken breast fillet into small pieces. With the vegetarian variant, simply prepare a little more potatoes.
Finely chop the herbs and mash the garlic. Mix everything with the oil and season well with salt and pepper. Combine all ingredients, place in a baking dish (approx. 20 x 25 cm) and bake in the fan for approx. 160 ° C for 30 minutes.
Meanwhile, dice the feta cheese, after the 30 minutes have expired, pour over the casserole and bake for another 15 minutes.
Tip: If you like, you can halve 300 g of cocktail tomatoes in addition to the feta cheese and pour them over the casserole together with the feta cheese.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.