Food recipes

Leftover roasted chicken potato cake

Ingredients for 6 people

  • 1 kg of Charlotte potatoes
  • 50 cl of whole milk
  • 400g leftover roast chicken
  • 4 cloves of garlic
  • 1 onion
  • 40g butter
  • 6 sprigs of chives
  • Fine salt and freshly ground pepper

Preparation: 20 minutes

Cooking: 45 minutes


Peel the potatoes and cut them into very thin slices using a mandolin. In a salad bowl, combine the slices of potatoes, salt, pepper and melted butter.

In a small casserole dish or casserole dish, spread a thick layer of potato slices in a rosette, add the carefully pulled meat, also pour in the roast chicken cooking juices if you have any left. Cover with a layer of potatoes. Pour in the milk.

Bake for 35 minutes at 180 ° C then 10 minutes at 220 ° C to color the surface of the potato cake.

Take the dish out of the oven and sprinkle it with chopped chives.

The + of milk

For rice pudding, béchamel, gratin dauphinois, preferably use raw milk or at least whole milk: the texture of your preparations will be smoother and more tender. And the taste will be more assertive!

Recipe: Sonia Ezgulian

Video: Cheesy Bacon Ranch Potatoes. Episode 1035 (October 2020).