Potato Gratin with Chicken Breast

Remove the skin from the potatoes, cut into very thin slices (e.g. with a vegetable slicer) and blanch briefly in salted water. Drain and spread evenly on a small plate.

Cut off endive, add to hot sauce Béchamel form and fold in. (Do not make in it! Remove sauce from heat first!). Spoon the sauce over the potatoes.

Sauté the chicken breast, season with salt and pepper to taste. Cut into slices.

Cut caper apples into slices, chili pepper into fine rings. If you don’t like it so spicy, remove the seeds. Spread both evenly on potatoes and sauce, sprinkle with Parmesan cheese. Grate nutmeg over the top. Gratinate the whole thing for two minutes in the stove (top heat!).

Remove from heat, evenly distribute two or three slices of chicken breast on top, garnish with basil – and serve on the spot.

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