Photo by Gwénaël Le Vot
Serves 2–3
1 cup heavy cream
Kosher salt
Freshly ground black pepper
1 tablespoon fresh thyme leaves
Olive oil or butter
2 large russet potatoes, peeled and sliced*
1–2 cups shredded chicken
2–3 slices cooked, crispy bacon, chopped
1½ cups shredded cheddar cheese
1 large green onion, thinly sliced (white and green parts)
Fresh thyme for garnish
Preheat oven to 375 F. In a medium bowl, whisk together cream, salt, pepper and thyme leaves. Set aside.
Grease a medium-sized baking dish with oil or butter. Layer half of potatoes in dish, followed by half of chicken, bacon, cheese and onions; then pour on half of cream mixture. Repeat with second layer. Bake, uncovered, 1 hour. Remove from oven; let rest 15 minutes. Garnish with fresh thyme.
*For a lower-carb version of this recipe, replace potatoes with sliced zucchini.