Mediterranean potato casserole

Ingredients for 4 servings:

• 800 g potatoes
• 500 ml chicken stock
• 300 g chicken breast
• 250 g tomatoes
• 50 g olives, pitted black
• 2 cloves garlic, (finely chop)
• 3 sprigs of thyme
• 1 tbsp lemon juice
• 100 ml cream
• 200g Gorgonzola
• some sea salt
• some pepper, freshly ground (black)
• 3 tbsp olive oil
• 1 tsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes, slice them thinly, and cook them in the chicken stock for about 8 minutes. Fry the chicken breasts in a hot pan with olive oil, season with salt and pepper. Once cooled, cut them into thin strips. Preheat oven to 180 degrees Celsius. Wash the tomatoes, remove the stems, and thinly slice them. Slice the olives as well. Finely chop the garlic and pluck the thyme leaves from the sprigs. Mix the tomatoes, olives, garlic, and thyme with the lemon juice, season with salt and pepper. Grease an ovenproof dish with butter, place the potato slices in it, arrange the chicken strips on top, and spread the tomato and olive mixture over the top. Crush the Gorgonzola and mix with the cream. Spread the cheese mixture over the other ingredients. Place the casserole in the oven for about 20 minutes.