To make cook the potatoes approximately 20 min in salted ebullient water.

During this time, in a frying pan, to make gild chicken, to salt, pepper and reserve.

To mix sweet pepper, to make it return with a little butter, to salt, pepper and incorporate a little thyme in it (according to the tastes), then to add the cream fraiche. To stir up the whole and to let cook a few moments until the mixture becomes consistent.

When the potatoes are cooked, to drain them and lay out them in a dish with gratin buttered beforehand. To add the chicken aglets, to cover the whole of the sweet pepper cream and to strew with a little grated Gruyere and chapelure.

To charge 20 min with the furnace with 180°C (thermostat 6), until it is well gratiné.