Potato, chicken breast and broccoli gratin

Turn the oven on to 200 °C, convection or regular bake.

Peel the 0.6 kg of potatoes and cut them into thin rounds, about 3 mm. Keep them raw and don't rinse them.

Cut the broccoli into small florets. Drop them into a saucepan of salted boiling water for 4 min, then drain them well.

Cut the 2 chicken breasts into 2 cm cubes. Brown them for 5 min in the skillet with the olive oil, salt and pepper, stirring.

In the mixing bowl, mix the 10 cl of cream, the 5 cl of milk, the nutmeg, salt and pepper. Add the potatoes and toss to coat them well.

Spread half the potatoes in the dish, then scatter the chicken and broccoli. Finish with the rest of the potatoes and the cream left in the bowl, then sprinkle with shredded cheese.

Cover with foil and bake 25 min at 200 °C. Remove the foil and keep going for 20 min, until the top is golden and a knife tip slides into the potatoes with no resistance.

Cut a piece of chicken: it should be white in the middle, with no pink. Let the gratin rest 5 min before serving.