Ingredients:

  • 900 g Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 240 ml heavy cream
  • 115 g unsalted butter, melted
  • 5 g garlic powder
  • 5 g salt
  • 3 g cracked black pepper
  • 680 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 225 g thick-cut bacon, cooked and crumbled
  • 225 g sharp cheddar cheese, shredded
  • 120 ml sour cream

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: This temp ensures the potatoes soften without the cheese scorching
  2. Toss the diced potatoes with melted butter, garlic powder, salt, and pepper in a large bowl.
  3. Stir in the heavy cream until every potato cube is coated in a velvety layer.
  4. Spread the potato mixture evenly into the bottom of your baking dish.
  5. Layer the raw chicken thigh pieces across the top of the potatoes.
  6. Fold together the sour cream and half of the shredded cheddar in a small bowl.
  7. Dollop this cheesy sour cream mixture over the chicken pieces.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  9. Remove the foil, then sprinkle the remaining cheddar and crumbled bacon over the top.
  10. Return to the oven uncovered and bake 30–40 minutes until the top is golden and bubbling.