🍴 Instructions
1. Prepare the Chicken
- Season with salt, pepper, garlic powder, and paprika.
- Cook in a skillet with olive oil until golden.
- Shred or dice, then set aside.
2. Make the Creamy Cheese Sauce
- Melt butter in a saucepan.
- Add flour and whisk for 1 minute.
- Slowly add milk and chicken broth.
- Simmer until slightly thickened.
- Add heavy cream (optional), mozzarella, and Parmesan.
- Season with salt, pepper, and nutmeg.
- Cook until smooth and creamy.
3. Prepare the Potatoes
- Slice very thinly (use a mandoline if possible).
- Thinner slices cook faster and stay tender.
4. Assemble
- Preheat oven to 180°C (350°F).
- Spread a thin layer of sauce in the bottom of a baking dish.
- Add a layer of potatoes.
- Add chicken.
- Add sauce.
- Repeat layers until all ingredients are used.
- Finish with sauce and shredded mozzarella on top.
5. Bake
- Cover with foil and bake for 45 minutes.
- Uncover and bake 15–20 minutes more, until golden and bubbling.
- Check potatoes — they should be tender.
6. Rest & Serve
- Let sit for 10 minutes before cutting.
- Garnish with chopped parsley if desired.
💡 Tips for Best Results
- Slice potatoes super thin for even cooking
- Add mushrooms, spinach, or bacon for variation
- Use rotisserie chicken for a shortcut
- Add extra cheese if you want it extra creamy
📝 Serving Ideas
Serve with:
- Green salad
- Roasted veggies
- Garlic bread
📝 Engage Your Readers
Ask them:
“Would you make lasagna with potatoes instead of pasta? Yes or no?”
If you want, I can also write:
✔ SEO title + meta description
✔ Pinterest caption
✔ Facebook/Reel script
✔ A Darija intro for Moroccan readers
Just tell me, Ashley!
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