Creamy chicken-vegetable casserole with potato

Ingredients

• 600 g chicken fillet
• 700 g floury potatoes
• 1 courgette
• 1 red bell pepper
• 1 yellow bell pepper
• 150 ml heavy cream
• 150 ml crème fraîche
• 1 tbsp wholegrain mustard
• 2 cloves of garlic
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• Pinch of nutmeg
• 150 g mature grated cheese
• Olive oil
• Salt and pepper to taste
• Handful of fresh parsley (optional)

Instructions

1. 1

   Preheat the oven to 200°C (conventional heat).Peel the potatoes and slice them into rounds about half a centimetre thick. Arrange them over the bottom of your baking dish and season with salt, pepper and a drizzle of olive oil.Cut the chicken fillets into large pieces and season them with paprika powder, garlic powder, salt and pepper. Lay the chicken on top of the potatoes.Cut the courgette into half-moons and the bell peppers into strips. Spread the vegetables over the chicken in the dish.In a bowl, mix the heavy cream with the crème fraîche, mustard, pressed garlic, thyme and a pinch of nutmeg. Stir well and pour the sauce evenly over the contents of the dish.Coarsely grate the mature cheese and sprinkle it generously over the dish. A thick layer of cheese gives you that golden-brown crust everyone wants.Place the dish in the oven for 40 to 45 minutes until the potatoes are cooked through, the sauce is bubbling and the cheese has turned a nice golden brown. Check by piercing the potatoes with a fork. If they feel soft, your casserole is ready.Let the dish rest for 5 minutes outside the oven before serving. Optionally sprinkle with fresh parsley and put the dish straight on the table.