Italian chicken gratin with peppers and potatoes

Ingredients for 3 servings:

• 400 g potatoes
• 2 bell peppers, red
• 2 tbsp oil
• 400 g chicken breast fillet(s)
• 1 tsp sweet paprika powder
• 1 tsp oregano, dried
• 100 ml whipped cream
• 100 ml milk
• 2 eggs
• 40 g hard cheese, Italian
• basil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and halve them lengthwise and crosswise. Cook in boiling salted water for 15-20 minutes. Trim and quarter the bell peppers. Halve the quarters lengthwise and cut into 3 cm pieces. Dice the chicken into 4 cm cubes, season with salt and pepper. Heat oil in a large pan. Fry the meat for 5 minutes until golden brown on all sides. Add the bell peppers and cook for 2-3 minutes. Season with paprika, oregano, and a little salt. Drain the potatoes, let them drain, and mix with the meat and bell peppers. Place in a greased baking dish. Whisk together the cream, milk, and eggs. Mix in the cheese, season with salt and pepper. Pour over the chicken mixture. Bake in a preheated oven at 200°C on the rack in the lower third of the oven for 30 minutes. Pick the basil leaves and scatter them over the casserole. Per serving approx. 526 kcal.