Scalloped potato chicken? Yes! Soft, creamy scalloped potatoes and tender, moist chicken all in one satisfying dish… What could be better?

For as far back as I can remember, I have been making scalloped potatoes for Yom Tov. It’s a real staple here! It is so simple to prepare, and it also presents beautifully and can easily feed a crowd. Over the years, I’ve played around with the recipe, adding pastrami or making it milchig for Chanukah parties… There’s so much you can do with them.

Last year before Pesach I was going through my notes, menu planning and working on new recipes, when I came up with this genius idea of making scalloped potatoes into a one-dish chicken recipe. What a great way to knock off two things on the Pesach menu! I wasn’t sure if it was going to work, but it was a similar concept to the Potato Kugel Chicken featured in My Pesach Kitchen cookbook that was very popular, so I figured it would probably work as well! Well, in the end, it was beyond incredible! Scalloped potatoes are amazing on their own, but the drippings from the chicken took it up a thousand notches and the creaminess from the sauce and potatoes made the chicken delicious and moist.

The number-one question I get about scalloped potatoes is whether they can be frozen. The short answer is no, not because you really can’t freeze them but because defrosting them properly is tricky and if you don’t do it right, the potatoes will be soggy, waterlogged and not good at all. If you want to prepare the recipe in advance, the easiest thing to do is make just the sauce and freeze it in a container. Then defrost it and add the potatoes and bake it when you’re ready. Often I will double the sauce to have it for first and second days and then all I need to do a day or two before the second days of Yom Tov is peel and slice the potatoes and bake it.

I prefer to slice the potatoes by hand because I like thicker rounds but you can also use the vegetable-slicing blade that comes with the Braun Food Processor. It makes the whole process go a lot faster.

I prepared this scalloped potato chicken in an oven-to-table dish, but if you don’t have that for Pesach, you can bake it in your frying pan or transfer to a 9×13 disposable pan before baking.

Scalloped Potato Chicken

Soft, creamy scalloped potatoes and tender, moist chicken all in one satisfying dish… What could be better?

Print Recipe

Ingredients

3 Tbsp oil
2 large onions, diced
1 Tbsp potato starch
¼ cup mayonnaise
2 chicken stock cubes (or 1 heaping tablespoon chicken soup mix), dissolved in 1½ cups boiling water*
4 large potatoes, peeled and sliced thinly
Salt, pepper, paprika, garlic powder and onion powder, to taste
4 chicken bottoms

Instructions

Preheat oven to 375°F.
In a large frying pan, heat oil over medium flame. Add onions and sauté until golden, about 15 minutes.
Add potato strarch and mix well. Add mayonnaise and mix. Add chicken stock and simmer until mixture thickens.
Add sliced potatoes and toss to coat. Season with salt and pepper, to taste.
Place chicken pieces on top of potatoes. Sprinkle chicken with additional salt and pepper and other spices.
Transfer pan to the oven. Bake uncovered for 1 hour 15 minutes, until potatoes are soft.

Notes

*If you don’t use soup mix on Pesach, you can omit and just add some extra seasonings.

This dish is best eaten fresh. It can be made 2-3 days in advance and reheated covered well.

You can easily bake this in a 9×13 pan or an oven-to-table dish instead of in the frying pan. Just transfer the scalloped potato mixture to the pan when ready to place in oven and top with chicken pieces.

This recipe can easily be doubled or tripled.

Recipe by Faigy Murray | https://mykitchenmystudio.com/heavenly-one-dish-scalloped-potato-chicken/

Heavenly One-Dish Scalloped Potato Chicken