Chicken Potato Cheese Bake

Ingredients

• 4-6 boneless chicken thighs
• 2 pounds Russet potatoes, thinly sliced
• 1 medium yellow onion, chopped
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 ½ cup heavy cream
• 1 ¼ cup parmesan cheese
• 3 cups cheddar cheese, shredded
• Kosher salt and black pepper

Preparation

1. Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet. Sear chicken thighs on both sides. Remove and set aside on a separate plate.
3. Add butter to the skillet pan. Sauté onions until just translucent. Add a pinch of salt and 2 teaspoons minced garlic. Cook until garlic is just fragrant, about 1 minute, stirring frequently to prevent burning.
4. In a large bowl, combine sliced potatoes with heavy cream and ½ cup parmesan cheese. Add 1 teaspoon salt and ½ teaspoon pepper and stir to combine.
5. Layer ⅓ of the potato slices into bottom of prepared baking dish. Spread ⅓ of the onion mixture over top of the potatoes. Sprinkle over ¼ cup parmesan and ½ cup shredded cheddar cheese. Make a second layer with ⅓ of potato slices, onion mixture, and another layer of both cheeses. Repeat a third time, finishing with the shredded cheddar cheese. Pour the cream from the bowl over top of the potatoes.
6. Place seared chicken thighs on top of the potatoes, spaced evenly apart. Cover with foil and bake for 20 minutes. Remove foil and sprinkle over the last 1 ½ cups of cheddar cheese. Return to oven to finish baking for another 15 minutes.
7. Remove casserole from oven to cool for 5 minutes before serving.