Chicken fillet wash, dry on paper towels, remove membranes and cut into small pieces. Put the meat in a deep container, add salt, pepper, add Provencal herbs, stir and remove to marinate in the fridge for 1-2 hours.

When fillet marinated, slice the onion into half rings and fry in butter on a heated frying pan until Golden brown.

Add the chicken to the onions and, stirring, sauté until soft.

Peel and cut the potato cubes or rectangles of medium size. Sprinkle with spices and a little salt, and mix well. Spread it evenly in the baking dish.

Grate cheese on a coarse grater. 1/3 cheese mix with chicken fillet and spread evenly on top of potatoes. With the additional butter to grease a non-stick or glass form is not necessary. Combine the milk and cream, a little salt, optionally in a creamy milk mixture add the spices. Pour the sauce over the contents of the form and cover with foil. Put in a preheated 200 degree oven for 40-45 minutes. Then the dish must be removed, remove the foil, sprinkle evenly with remaining cheese and bake another 10-15 minutes (depends on your desire what it will turn brown want a soggy crust :-))

When the top is formed of delicate browned cheese crust, potatoes with chicken you can remove from the oven.

And serve before it gets cold!

Instead of baking can I take a portion of clay pots. They look great on the table and keep warm. In addition, in this case, it is possible to reduce the amount of salt or seasonings in separate portions, which is especially convenient when at the table there are children or people who are on a diet. Bon appetit!