A comforting baked dish made with tender chicken, thinly sliced potatoes, and an infused cream sauce finished with melted cheese.

2 pounds chicken tenders

1 pound waxy potatoes, peeled and very thinly sliced

1 small white onion, thinly sliced

3 cups half-and-half

2 cups shredded Swiss-style or Gruyere-style cheese

2 tablespoons unsalted butter

2 whole garlic cloves

2 bay leaves

1 tablespoon fresh thyme leaves

1 teaspoon ground nutmeg

Kosher salt

Freshly ground black pepper

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1. Preheat oven to 400°F and grease a 9×12-inch baking dish.

2. Arrange potatoes in the dish and season with salt and pepper.

3. Layer chicken over potatoes, add onion, and season again.

4. Simmer half-and-half with garlic, bay leaves, thyme, and nutmeg for 15 minutes.

5. Pour cream mixture over layers and discard garlic and bay leaves.

6. Top with cheese and bake uncovered for 60 minutes.

7. Rest 5 to 10 minutes before serving.

Letting the dish rest before serving helps it set and improves slicing.