Ingredients:

Potato Bake:

• 6 large potatoes, peeled and thinly sliced
• 4 rashers of bacon, diced
• 2-3 tubs (300ml each) of cooking cream (adjust for creaminess)
• 1-2 tsp desert raisin salt 
• 2 cup mixed cheese (mozzarella, colby and parmesan or your choice)

• 4 chicken thighs
• Lemon pepper gourmet salt
• Butter (optional, for frying)

Instructions:

1. Prepare the Potato Bake:

1. Preheat the oven to 180°C (350°F).
2. In a pan, fry diced bacon until it just begins to turn golden, then transfer to a bowl.
3. In a baking dish, layer the sliced potatoes at the bottom.
4. Sprinkle a pinch of desert raisin salt over the potatoes, then add a portion of the bacon and pour a light layer of cooking cream.
5. Repeat these layers of potatoes, salt, bacon and cream until the dish is filled.
6. Top with an even layer of mixed cheese.
7. Bake for 45 minutes or until the potatoes are tender and the cheese is golden and bubbly.

2. Make the Lemon Pepper Grilled Chicken:

1. While the potato bake cooks, lightly flatten each chicken thigh with a meat mallet.
2. Generously season the thighs with lemon pepper gourmet salt.
3. Heat a skillet over medium heat. If preferred, add a small amount of butter to the pan.
4. Dry-fry or lightly butter-fry the chicken until it’s cooked through and has a golden crust.
5. Transfer the cooked chicken to a plate and cover with foil to keep warm.

 Serve and Enjoy:

• Serve the grilled lemon pepper chicken alongside a generous portion of the creamy, cheesy potato bake. Perfectly balanced with the tangy lemon pepper and the richness of the bake, it’s a meal to please all!

Tips:

• Adjust the amount of cooking cream to achieve your desired creaminess in the bake.
• Try slicing chives over the potato bake for a fresh garnish just before serving.