For 6 people
For 6 people
Peel the potatoes and cut them into strips or cubes.
Preheat the oven to 190°C and in the meantime, fry the potatoes.
Add a little olive oil to a frying pan and cook the chicken fillets, then cut them into small pieces.
In the same pan, fry the onion for 2 minutes.
Butter your baking dish, place half the potatoes, half the onions, and half the garlic. Cover them with half the chicken, then add the cheese.
Repeat until all the ingredients are used up. Add salt and pepper.
In a bowl, beat the eggs with the crème fraîche, then add the chopped parsley. Season with salt and pepper, adding a little nutmeg.
Pour the resulting cream over the top and bake for 20 to 25 minutes.
Serve hot.
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