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Amazing one pan chicken and potato dish. So creamy and delicious. if you love potato au gratin, you're gonna love this dish. You will need: 3 chicken breasts/ 300 g each 2 1/2 pounds gold Yukon potatoes 1 1/2 cups heavy whipping cream 150 g parmesan cheese 60 g melted unsalted butter 1 large clove of garlic 1 1/2 tsp onion powder 1/4 tsp nutmeg 1/2 tsp cayenne 1 1/2 tsp paprika 1 tsp black pepper or white pepper 2 tsp salt 1 tsp garlic powder Preparation: Slice 3 chicken breasts thinly and try to do it against the grain. season with half the amount of paprika, cayenne, nutmeg, salt, pepper, onion powder and garlic clove. Add 1/2 cup and heavy whipping cream and 3/4 cup of parmesan cheese. Mix and spread in a thin layer. Slice the potatoes using the mandolin on the thinest setting. Add the rest of the spices and garlic powder. Add 1 cup of parmesan cheese and 1 cup of heavy whipping cream and then the butter. Mix well and top the chicken layer, spread evenly. You can choose to add more cheese on top. Bake at 375°f if oven is convection or 395°f if oven is not convection. Bake for 30- 40 minutes or until potatoes are tender and top and golden.

A couple of suggestions... 1) cut the chicken breasts in half, so as to make the baked chicken into small, bit-sized pieces... 2) increase the potato portion to allow for putting a layer of potatoes on the bottom of the casserole dish first, then the chicken layer, then finally a layer of potatoes on top... with that said, possibly baking the first layer of potatoes until they just begin to turn brown, allowing them to cool a bit, then adding the chicken/final potato layer, then baking, would allow for a slight crispy bottom, and give this recipe more of a "frittata", or a baked pie type of serving... what do you think?