Directions
Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish with vegetable oil.
Make the Potato Base: In a large bowl, beat the eggs. Whisk in the 2 tablespoons of flour, 1 teaspoon paprika, salt, and pepper until smooth. Add the cubed potatoes, chopped onion, and parsley. Toss everything together until the potatoes are evenly coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
Bake the Potato Base: Place the dish in the preheated oven and bake for 25 minutes, or until the potatoes are tender and the edges are starting to turn golden.
Prepare the Chicken Filling: While the potatoes are baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and peppers and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, paprika, salt, and pepper. Cook for 2-3 minutes until everything is heated through. Set aside.
Assemble the Bake: Once the potato base is cooked, remove it from the oven. Spread the chicken and pepper mixture evenly over the top. Sprinkle the grated cheddar and mozzarella cheeses over the chicken layer.
Melt the Cheese: Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and lightly golden.
Make the Creamy Sauce: While the bake is finishing, prepare the sauce. In a small bowl, combine the sour cream, mayonnaise, minced garlic, dill, onion powder, salt, and pepper. Stir until smooth.
Serve: Remove the bake from the oven and let it rest for 5 minutes. Drizzle with the creamy dill sauce, cut into 6 portions, and serve immediately.
ADVERTISEMENT
