The chicken and potato dome is a rich and scenic second course, ideal for impressing guests during Sunday lunches and holidays. Prepared in a dome mold and covered with crispy bacon, it contains soft layers of chicken, thin potatoes, and melting cheeses that make it irresistible.
The preparation is simple and the final result is a visually impressive dish, perfect to serve already sliced to enhance its inner layers.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs chicken
- 2.5 cups potatoes
- 7 oz bacon
- 10.5 oz cheeses
Steps
To prepare the Chicken and Potato Dome | Easy Recipe watch the video HERE.
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Cut the chicken breast into fairly thin strips. Peel and slice the potatoes very thinly, preferably with a mandolin for even thickness. Take a dome-shaped mold. Completely line it with bacon slices, starting from the center and arranging them all around to create the base and sides. Leave the bacon ends a little long so you can fold them over at the end. Place a layer of potatoes inside, a layer of chicken,
Add the cheeses, another layer of potatoes, and continue alternating the layers until all the ingredients are used. Fold all the bacon slices that stick out towards the center. Press down slightly to compact the layers. Bake in the oven at 350°F for about 1 hour.
After the time has passed, turn the dome over onto a baking sheet. Put back in the oven and cook for another 20 minutes or so until the surface is golden brown and crispy.
Let it cool for a few minutes, then slice it: it will be compact, tasty, and
scenic
storage:
In the fridge: it keeps for 2–3 days well covered with plastic wrap or in an airtight container.
To reheat: in the oven at 340°F for 10–15 minutes or in an air fryer.
In the freezer: you can freeze it already cooked, whole or in slices, for 2 months. Thaw in the fridge and reheat before serving
