This dish is perfect as the chill starts to set in, appealing to both the young with its melted cheese portions and the more mature crowd.<\/p>\n
For 4 servings:<\/p>\n
– Potatoes: 8 to 10
\n– Onion: 1
\n– Garlic: 3 cloves
\n– Chicken breasts: 3
\n– Sunflower oil
\n– Butter: 50 g
\n– Salt
\n– Pepper
\n– Nutmeg: 1 pinch
\n– Eggs: 3
\n– Thick cream: 250 ml
\n– Soft cheese (like Laughing Cow or Kiri): 8 portions
\n– Shredded Emmental cheese: 100 g<\/p>\n
Total Time: 1 hour 30 minutes<\/p>\n
– Prep Time: 30 minutes
\n– Cooking Time: 1 hour<\/p>\n
1. Begin by peeling the potatoes, patting them dry, and cutting them into cubes. Fry the potato cubes in a pan with 3 tablespoons of oil and 20 grams of hot butter for about 25 minutes. Meanwhile, cook the chicken breasts in a skillet with 30 grams of butter for about 10 minutes. Allow them to cool, then chop them into small pieces. Preheat the oven to 375\u00b0F (190\u00b0C).<\/p>\n
2. Peel and slice the onion. Saut\u00e9 the onion in the same skillet used for the chicken for about 4 to 5 minutes. In a buttered baking dish, arrange the potatoes, onions, and garlic. Layer the chopped chicken over the vegetables and top with slices of soft cheese. Season lightly with salt and pepper.<\/p>\n
3. In a bowl, whisk the eggs with the cream. Season with pepper and a hint of nutmeg. Pour this mixture over the potatoes and chicken in the baking dish. Sprinkle with shredded Emmental cheese. Bake in the oven for 20 to 25 minutes.<\/p>\n
Serve hot and enjoy the comforting blend of creamy, cheesy flavors with tender chicken and potatoes. This dish is sure to satisfy a range of tastes and bring warmth to any cool evening.<\/p>\n\n\n