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

  • 40 g tomato (s), dried
  • 800 g potato (s), (early)
  • 480 g chicken breast fillet (s)
  • 3 cloves garlic
  • 1 tablespoon rosemary, chopped
  • 2 tablespoon olive oil
  • 1 pinch (s) salt and pepper
  • 4 sprigs thyme
  • 90 g feta cheese
Potato and Feta Casserole with Sun-dried Tomatoes
Potato and Feta Casserole with Sun-dried Tomatoes

Instructions

  1. Preheat the oven to 160 ° C.
  2. 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.
  3. 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.
  4. Meanwhile, dice the feta cheese, after the 30 minutes have expired, pour over the casserole and bake for another 15 minutes.
  5. 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.

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