A welcome dish with the first small freshness. For young people with its portioned melted cheese. and the not so young.
*Ingredients for 4 persons
+8 to 10 potatoes
°1 onion
°3 cloves of garlic
°3 chicken fillets
°sunflower oil
°50g butter
°salt and pepper
°1 pinch of nutmeg
°3 eggs
°25 cl heavy cream
°8 portions of cheese (laughing cow or Kiri type)
°100 g grated Emmental
*PREPERATION
1
Peel the potatoes, dry them and cut them into cubes. Fry the diced potatoes in 3 tablespoons of hot oil and 20 g of butter for about 25 minutes. Meanwhile, cook the chicken fillets in a sauté pan with 30 g of butter for about 10 minutes. Let them cool then cut them into small pieces. Preheat the oven 6/7 (190 °).
2
Peel and mince the onion. Brown it in the sauté pan for 4 to 5 minutes, instead of the chicken fillets. In a buttered gratin dish, place the potatoes, onions and garlic. Cover with the chicken pieces and sprinkle with cheese in portions cut into strips. Lightly salt and pepper.
3
Beat the eggs with the crème fraîche. Season with pepper and add a little nutmeg. Pour the mixture over in the dish over the potatoes and chicken. Cover with grated Emmental. Bake for 20 to 25 minutes.
Enjoy!
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