Cheesy Potato Pinwheels with Chicken
Thin potato slices baked into a cheesy sheet, filled with creamy chicken and mushrooms, then rolled and sliced into elegant pinwheels. A comforting yet impressive main dish.
Equipment
- 1 | Sharp knife |
- 1 | cutting board |
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Skillet |
- 1 | Saucepan |
- 1 | Whisk |
- 1 | Wooden spoon |
Ingredients
- 4 | | medium potatoes | peeled
- 3 | tbsp | olive oil |
- 1 | cup | shredded mozzarella cheese |
- 0.5 | tsp | black pepper |
- 1 | | onion | diced
- 2 | cloves | garlic | minced
- 1 | lb | chicken breast | cubed
- 1 | tsp | dried herbs |
- 8 | oz | mushrooms | sliced
- 2 | tbsp | butter |
- 2 | tbsp | flour |
- 1.5 | cups | milk |
- 1 | | | salt to taste
Instructions
- Peel and slice potatoes into thin even rounds.
- Arrange slices in overlapping layer on parchment-lined baking sheet.
- Sprinkle cheese and pepper, drizzle with oil, and bake at 400°F until tender.
- Sauté onion and garlic in a skillet until soft.
- Add cubed chicken and herbs; cook until browned.
- Stir in mushrooms and cook until softened.
- Make cream sauce by melting butter, whisking in flour, then adding milk.
- Pour sauce over chicken mixture and combine.
- Spread filling on potato sheet, roll into a log, and slice into pinwheels.
- Serve warm with a simple salad.
Notes
Slice potatoes thinly and evenly for a flexible sheet.
Roll the potato layer while still slightly warm.
Leftover pinwheels reheat well in the oven.
Seal the roll tightly for clean spiral slices.
Roll the potato layer while still slightly warm.
Leftover pinwheels reheat well in the oven.
Seal the roll tightly for clean spiral slices.