Potatoes with Chicken and Bechamel Bram

Potatoes with Chicken and Bechamel Bram


  • 2 pieces chicken breast cut small pieces
  • 1 medium sized onion – minced
  • 1 clove of garlic
  • 1 teaspoon oregano
  • 2 tbsp Wadi Food olive oil
  • 3 large potatoes – sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 cup grated mozzarella cheese

    For Bechamel:
  • 4 tbsp Wadi Food olive oil
  • 4 cups milk
  • 4 tbsp flour
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Cook onions with olive oil and garlic clove, then add chicken and stir until the chicken takes the golden color.
  2. Season with salt, pepper, and oregano, then leave a few minutes on the fire.
  3. In the meantime, prepare the bechamel sauce by mixing the olive oil and flour and then add it slightly to the fire,
  4. Add the milk gradually with continuous whisk and then season with salt, pepper, and nutmeg and leave the sauce to thicken on the fire with continuous whisking.
  5. Place a small amount of bechamel sauce in the bottom of the bram and then distribute the chicken mixture.
  6. Cover with a bit of bechamel sauce and then distribute the potatoes evenly.
  7. Pour the rest of the sauce on the top and then distribute the mozzarella cheese.
  8. Bram is baked in medium heat oven for 45 minutes until the potatoes are cooked and it takes the golden color.