Creamy Cheesy Chicken and Potatoes

Turn this yummy side dish into a main dish: layer in Browned Chicken Breasts, Browned Pork Chops or thick slices of ham! If you need a side dish: just use potatoes, and leave out the meat.

Creamy Cheesy Chicken and Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 5

    About 5 – large potatoes – enough to fill a 9×13 glass baking dish

  • 1

    pint whipping cream- 2 cups

  • Salt and Pepper – be generous

  • 2

    tsp. Parsley flakes

  • 2

    cups grated cheddar cheese – swiss, gruyere, parmesan are also good


Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald’s type of thin!) Main Dish: (If making a Main dish, layer in Browned Chicken Breasts, Browned Pork Chops or thick slices of ham in between the potatoes.) Pour all of the cream over the top of meat & potatoes. Salt and pepper them very generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven! Cook at 400 degrees for about 1 hour, 15 minutes, (middle of the oven) or until potatoes are tender. Important: To get that beautiful golden layer of potatoes on the bottom of the glass baking dish, lower the rack to the bottom of your oven – during the last 20 to 30 minutes of baking time. This makes the bottom of your potatoes, brown and crispy.


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