The Potato and Leek Bake with Chicken is an incredibly versatile and comforting dish that combines the earthy sweetness of leeks, the heartiness of potatoes, and the savory tenderness of chicken. Perfect as a meal for breakfast, lunch, or dinner, this recipe is simple to prepare and is guaranteed to become a family favorite. Its cheesy golden crust, combined with the fresh dill garnish, creates an irresistible flavor profile.
Whether you’re looking for a crowd-pleasing dish for a gathering or a quick meal for your family, this bake is easy to customize, making it perfect for any occasion. This detailed guide walks you through each step of the recipe while offering tips, variations, and additional ideas to elevate the dish to suit your needs.
Ingredients
Wet Ingredients:
- 2 large eggs – Provides structure and helps bind the ingredients together.
- 200 milliliters kefir – Adds a subtle tang and creates a moist, fluffy texture in the bake.
Dry Ingredients:
- 180 grams all-purpose flour – Serves as the base of the batter, binding all the components.
- 7 grams baking powder – Helps the dish rise slightly, ensuring it isn’t overly dense.
Vegetables and Filling:
- 2 large potatoes – Peeled and grated, they add texture and hearty flavor.
- 1 leek stalk – Thinly sliced, leeks add a mild onion-like sweetness.
- 100 grams cooked chicken breast – Diced for protein and a savory boost.
- 100 grams grated hard mozzarella cheese – Topping the dish with cheese provides a delicious golden crust.
- Fresh dill – Finely chopped, dill adds a bright, herbaceous finish.
Seasoning:
- Salt and pepper, to taste – Essential for enhancing the flavors of the dish.
Directions
Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Proper preheating ensures that the bake cooks evenly. Grease a rectangular baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
Step 2: Prepare the Batter
In a large mixing bowl, crack the eggs and whisk them thoroughly. Add the kefir and whisk again until fully combined. Sift the flour and baking powder into the wet mixture. Slowly fold the dry ingredients into the wet until a smooth, lump-free batter forms. This batter will act as the base for binding the vegetables and chicken.
Step 3: Prepare the Vegetables and Chicken
Peel the potatoes and grate them using a box grater or food processor. Thinly slice the leek stalk, ensuring even pieces for balanced flavor throughout the dish. Dice the cooked chicken breast into small, bite-sized pieces.
In a separate bowl, mix the grated potatoes, sliced leeks, and diced chicken breast. Season generously with salt and pepper, adjusting the amounts to suit your taste.
Step 4: Combine Batter and Filling
Add the seasoned vegetable and chicken mixture to the prepared batter. Mix gently but thoroughly to ensure that all the ingredients are evenly coated in the batter. The consistency should be thick and slightly chunky, as the potatoes and leeks will retain their shape during baking.
Step 5: Assemble the Dish
Pour the combined mixture into the greased or lined baking dish. Use a spatula to spread the batter evenly, ensuring the surface is level. Sprinkle the top with grated mozzarella cheese, covering the surface completely for a golden, cheesy crust.
Step 6: Bake
Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden and crispy. To test doneness, insert a toothpick or skewer into the center of the bake. If it comes out clean, the dish is ready.
Step 7: Garnish and Serve
Once baked, remove the dish from the oven and let it cool slightly for 5–10 minutes. Sprinkle freshly chopped dill over the top for added flavor and visual appeal. Slice into portions and serve warm.
Cooking Tips
- Use Fresh Ingredients: For the best results, use fresh potatoes, leeks, and dill. Fresh produce enhances the flavor and texture of the dish.
- Cheese Selection: While mozzarella provides a mild, melty crust, feel free to experiment with stronger cheeses like cheddar or gouda for a richer flavor.
- Chicken Preparation: Leftover grilled or roasted chicken works perfectly. Alternatively, poach chicken breasts in salted water for a quick and easy option.
- Even Slicing: Ensure the leeks are sliced thinly and evenly to avoid overpowering bites and ensure uniform cooking.
- Avoid Watery Batter: After grating the potatoes, squeeze out excess moisture using a clean kitchen towel to prevent the bake from becoming soggy.
Substitutions and Variations
- Vegetarian Version: Skip the chicken and add extra vegetables like zucchini, bell peppers, or mushrooms for a vegetarian-friendly bake.
- Dairy-Free Option: Replace kefir with unsweetened almond milk or another dairy-free alternative. Use a vegan cheese substitute for the topping.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Spices and Herbs: Add paprika, garlic powder, or thyme for additional flavor.
- Seafood Twist: Replace chicken with cooked shrimp or smoked salmon for a seafood variation.
Frequently Asked Questions (FAQs)
1. Can I make this bake ahead of time?
Yes, you can prepare the batter and filling in advance. Assemble the dish and refrigerate it for up to 24 hours before baking. When ready to bake, allow it to come to room temperature before placing it in the oven.
2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a natural sweetness and pair beautifully with the leeks and cheese.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.
4. Can I freeze the bake?
Yes, you can freeze the baked dish for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, thaw in the refrigerator overnight and warm in the oven until heated through.
5. What side dishes pair well with this bake?
This bake pairs wonderfully with a simple green salad, roasted vegetables, or a creamy soup for a hearty meal.
Nutritional Information (Per Serving, Based on 6 Servings)
- Calories: 300 kcal
- Protein: 15g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 3g
- Sugar: 2g
Storage
- Room Temperature: Avoid leaving the bake at room temperature for more than 2 hours to maintain freshness.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Store in a freezer-safe container for up to 2 months.
Conclusion
The Potato and Leek Bake with Chicken is a comforting, easy-to-make dish that is perfect for any occasion. The combination of tender potatoes, sweet leeks, savory chicken, and a golden cheesy crust creates a meal that everyone will love. Its versatility allows for endless customization, making it a go-to recipe for busy weeknights or special gatherings. Garnished with fresh dill, this bake offers a balance of flavors that is both hearty and refreshing.