Chicken and Carrot Gratin
Peel and slice the carrots. Rinse and chop the leeks. Blanch the carrots and leeks separately in boiling water for 5 minutes. Drain well.
Melt 30 grams (approximately 1 ounce) of butter in a pan. Cook the chicken breasts in the butter over high heat until golden brown. Cut the chicken breasts into slices.
Preheat the oven to 150°C (approximately 300°F). Grease a baking dish with the remaining butter.
Spread the leeks in the baking dish. Top with the chicken slices. Cover with the carrot slices. Season each layer with salt and pepper.
Mix the cream, milk, cream cheese and season with nutmeg. Pour over the gratin. Bake for about 20 minutes. Sprinkle with grated cheese and bake for another 15 minutes. Remove from the oven and serve immediately.