Potato and herby chicken breast gratin

Turn the oven on to 200 °C, convection if you have it.

Peel the 480 g of potatoes, then cut them into thin rounds, 2 to 3 mm. Soak them for 5 min in a mixing bowl of cold water to get rid of the starch.

Drain the rounds, then pat them really dry in a clean kitchen towel: water would thin out the cream and the gratin wouldn't be as good.

Cut the 320 g of chicken breast into thin strips. Heat 1 tbsp of olive oil in the skillet and sear the chicken for 4 to 5 min over medium-high heat with the pressed garlic, 1 tsp of thyme, salt and pepper.

In the empty mixing bowl, mix the 16 cl of cream with half the shredded cheese (30 g), 1 tsp of thyme, salt and pepper. Save the other 30 g for the top.

Oil the dish with the 2nd tbsp of olive oil. Spread out half the potatoes, add all the chicken, spoon half the cream over, then cover with the rest of the potatoes. Pour the rest of the cream evenly so everything is coated.

Sprinkle with the remaining 30 g of cheese and bake at 200 °C. The gratin is ready when the potatoes are tender at the tip of a knife and the top is golden.

Take the dish out and let it rest 3 to 5 min before serving, so the cream firms up.