Potato and carrot gratin with chicken breast

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 375 g carrot(s)
• ⅛ liter milk
• 200 g whipped cream
• 1 tsp vegetable broth, instant
• salt and pepper
• nutmeg
• Fat, for the shape
• 75 g cheese (Gruyère or Emmental)
• 2 sprigs thyme, or 1 tsp dried
• 4 chicken fillets, approx. 100 g each
• 1 tbsp oil
• Parsley, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Peel and wash the potatoes and carrots. Cut the vegetables into very thin slices. Mix the milk and cream. Season with broth, salt, pepper, and nutmeg. Layer the vegetables in a greased gratin dish. Pour over the milk mixture. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 3) for 50-60 minutes. In the meantime, finely grate the cheese. Wash the fresh thyme and pick off the leaves. Sprinkle the cheese and thyme over the gratin halfway through cooking. Wash the meat and season with salt and pepper. Heat the oil. Fry the chicken fillets for 4-5 minutes on each side until golden brown. Slice and serve with the potato and carrot gratin. Garnish with parsley.