Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
In a large mixing bowl, combine the sautéed onions and garlic with the diced chicken, bacon or ham, heavy cream, salt, pepper, thyme, and paprika.
In a greased round, white ceramic baking dish, layer half of the sliced potatoes. Pour half of the chicken mixture over the potatoes, spreading it evenly.
Sprinkle one cup of shredded cheddar cheese over the chicken mixture.
Repeat the layers with the remaining potatoes, chicken mixture, and top with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbling.
Let the dish cool for a few minutes before serving. Garnish with freshly ground black pepper and any fresh herbs you have on hand.
Variations & Tips
For a lighter version, you can substitute the heavy cream with a mixture of milk and Greek yogurt. If your family enjoys a bit of spice, consider adding some chopped jalapeños or a pinch of cayenne pepper to the chicken mixture. For picky eaters, you can sneak in some vegetables like finely chopped bell peppers or zucchini. If you’re short on time, use pre-cooked rotisserie chicken to save on prep work.
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