German-Style Creamy Chicken and Potato Tray Bake

Preheat the oven to 170°C (338°F). Lightly grease a medium ovenproof baking dish with olive oil and set aside.

Heat a generous amount of olive oil in a frying pan over medium heat. Fry the potato strips until lightly golden on the outside and just tender inside. Remove and drain on paper towels to absorb excess oil.

In a blender, combine the triangle cheese portions, milk, salt, and red pepper powder. Blend until completely smooth and creamy, then set aside.

In the same pan, add a little more olive oil if needed. Sauté the minced garlic briefly until fragrant, about 30 seconds.

Slice the chicken breasts into strips, add them to the pan, and sauté until just cooked through and lightly colored.

Pour the prepared cheese sauce over the chicken. Lower the heat and simmer gently until the sauce starts to bubble and coat the chicken evenly.

Arrange the fried potatoes in an even layer in the prepared baking dish. Spoon the chicken and cheese sauce evenly over the potatoes.

Bake uncovered for 30 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove from the oven, sprinkle the grated mozzarella evenly over the top, and return to the oven until the cheese is melted and lightly golden.

Let the tray bake rest for a few minutes before serving to allow it to set and develop fuller flavor.