Roast Potato Chicken Casserole

1000 g waxy potatoes (medium size)
2 onions
4 tbsp. oil
1 tbsp. clarified butter
100 g ham cubes
4 chicken breast fillets
1 tsp. paprika powder
250 g cherry tomatoes
150 g double cream cheese
200 ml whipped cream
150 ml vegetable soup
75 g Gouda (grated)
4 spring onions
salt, pepper, sugar


Boil the carrots, drain, rinse, peel and slice. Peel the onions and cut into strips. Heat 2 tbsp. oil and clarified butter in a pan and fry the potatoes in batches for 5-7 minutes. Fry the onions and ham 3 minutes before the end of the cooking time.
Rub the meat with paprika powder and pepper. Heat 2 tablespoons of oil in a pan and fry the meat in it, then remove from the pan and fry the cherry tomatoes, also removing them from the pan afterwards.
Mix the cream cheese, cream and soup and deglaze the pan with it. Reduce briefly and season with 1 pinch of sugar, salt and pepper.
Place the roast potatoes, chicken fillets and cherry tomatoes in a baking dish. Pour the sauce over the top.
Sprinkle the cheese over the casserole and bake in the oven at 200°C for about 20-25 minutes.
Cut the spring onions into rings. Garnish the finished casserole with them.