Recipe: Bressiflette

1 Peel and slice the onion.

2 Cook the potatoes in pre-salted water.

3 Brown the onion with a little olive oil, add the sliced chicken escalopes, thyme, bay leaf and white wine.

4 Simmer for 15 minutes then add the crème fraîche, stir and leave for another 2 minutes.

5 Lightly oil a gratin dish and arrange the peeled potatoes cut into pieces, sprinkle with nutmeg.

6 Add the onion and chicken mixture after removing the bay leaf, sprinkle with Espelette pepper.

7 Cover with Bresse Bleu. Bake in a hot oven at 355°F (180°C) (gas mark 6) for approximately 25 minutes.
Serve immediately.