• 15 ml (1 tablespoon) olive oil
  • 450 g (1 lb) chicken slices for fondue
  • 2 onions, thinly sliced
  • 10 ml (2 teaspoons) chopped garlic
  • 4 to 5 potatoes, peeled and cut into thin slices
  • 250 ml (1 cup) fondue broth
  • 500 ml (2 cups) grated mozzarella
  • 60 ml (1/4 cup) chopped fresh parsley


Step 1

Preheat the oven to 205°C (400°F).

Step 2

In a skillet, heat the olive oil over medium heat. Cook a few chicken slices for 1 to 2 minutes, stirring constantly. Set aside on a plate. Repeat with remaining chicken slices.

Step 3

Return the chicken slices to the skillet. Add the onions and garlic. Continue cooking for 1 to 2 minutes.

Step 4

In a 20-cm (8-inch) baking dish, divide the potato slices. Cover with the chicken mixture. Cover with the fondue broth and top with the cheese. Cover the dish with a sheet of aluminum foil. Bake for 35 to 40 minutes.

Step 5

Remove from oven and let cool, then cool in refrigerator.

Step 6

Cover the dish with plastic wrap, then a sheet of aluminum foil. Place the dish in the freezer.

Step 7

The day before the meal, thaw the dish in the refrigerator.

Step 8

At meal time, preheat the oven to 190°C (375°F).

Step 9

Remove the foil and plastic wrap from the dish. Return the foil to the dish.

Step 10

Bake for 35 to 40 minutes, until hot.

Step 11

Remove the foil. Set the oven to the broiler position and cook for 2 to 3 minutes until the cheese is golden brown.

Step 12

Just before serving, garnish with parsley.