Venenbrand Casserole

Name: Venenbrand Casserole
Yield: 4 people
Ingredients: 1 kg potatoes, peeled and sliced; 2 leeks, sliced into rings; 700 g smoked chicken breast, diced; 150 g grated cheese; 300 ml cooking cream; 2 tbsp butter; 1 tsp smoked paprika; Salt and pepper to taste

Based on:

TypeMain course

Serves4 people

DateAugust 17, 2026

Oven comfort with a smoky touch, nodding to the Hoge Venen fire.

A comforting oven casserole with smoked chicken, potatoes, leeks and a crispy cheese crust. The smoky flavor nods to the Hoge Venen fire, while the dish brings warmth and comfort for evacuees.

Ingredients

1 kg potatoes, peeled and sliced
2 leeks, sliced into rings
700 g smoked chicken breast, diced
150 g grated cheese
300 ml cooking cream
2 tbsp butter
1 tsp smoked paprika
Salt and pepper to taste

Method

Preheat the oven to 200°C.
Boil the potato slices for 8 minutes in salted water, drain.
Sauté the leeks in 1 tbsp butter for 5 minutes, add smoked chicken and briefly fry.
Grease a baking dish with 1 tbsp butter. Layer half the potatoes, leeks and chicken.
Sprinkle half the cheese. Repeat with remaining ingredients.
Mix cream with smoked paprika, salt and pepper and pour over the dish.
Top with remaining cheese and bake for 25 minutes until golden.

Serving notes

Serve with a sprig of fresh parsley as a hopeful green after the fire.
Place the dish in the middle: sharing brings comfort.