Instructions

Peel the potatoes, slice them thinly, and briefly cook (about 8 minutes).

Cut the chicken meat into pieces, season with salt, pepper, and fry in a pan with onion and garlic.

Layer the baking dish with potatoes, then meat, and then the remaining potatoes.

Pour over the sour cream, sprinkle with cheese and herbs.

Bake at 180°C for about 40 minutes until the surface is beautifully golden.

Linda's tip

For a milder flavor, add some cheese to the sour cream before baking. And if you prefer a more intense version, lightly sprinkle the top with paprika - it adds a beautiful color.

Tip

Tip: Baked potatoes taste best fresh, when the cheese is still melted and crispy. I serve them with pickles or a fresh salad – it beautifully balances the taste of the cream.