Bake potatoes & chicken casserole

 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


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 °).
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.
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.