Sweet potato and herb roast chicken gratin

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

Peel the 400 g of sweet potato and cut it into 5 mm thick rounds.

Drop the rounds into a saucepan of salted boiling water and cook 10 min, until the tip of a knife slides in easily, then drain.

Finely slice the half onion, cut the 300 g of chicken breast into 2 cm cubes and snip the parsley.

Heat the olive oil in the skillet over medium-high heat, add the chicken, salt and pepper it and brown it for 5 min, stirring. Add the onion and keep going for 4 min.

In a bowl, stir the 10 cl of crème fraîche with half the parsley, plus salt and pepper.

Butter the dish with the 5 g of butter, spread out the sweet potatoes, add the chicken and onion, then pour the cream over. Sprinkle with the 30 g of shredded cheese.

Bake at 200 °C for 20 min, until the top is golden and the chicken is cooked all the way through, with no pink left.

Take the dish out, let it rest 2 min and sprinkle with the rest of the parsley.