Quick Creamy Chicken and Potato Bake

1.Preheat your oven to 200°C (400°F). Lightly grease an 8x8 inch baking dish with softened butter.

2.In a medium bowl, whisk together the heavy cream, milk, minced garlic, dried thyme, salt, and pepper until well combined.

3.In the prepared baking dish, create the first layer by arranging half of the thinly sliced potatoes in an overlapping, even layer.

4.Sprinkle half of the shredded rotisserie chicken evenly over the potatoes, followed by half of the thinly sliced onions.

5.Pour half of the cream mixture evenly over this layer. Sprinkle with 1/2 cup of the Gruyère cheese.

6.Repeat the layering process: remaining potatoes, remaining chicken, remaining onions, and pour the rest of the cream mixture over the top.

7.Top the entire dish with the remaining 1/2 cup of Gruyère cheese and all of the Parmesan cheese.

8.Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.

9.Remove the foil and continue baking for another 15 to 20 minutes, or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork.

10.Let the gratin rest for 5-10 minutes before slicing and serving.