Prep time: 30 minutes. Cook time: 1 hour.

• 3 red potatoes
• 1 chicken breast
• 1 clove garlic
• 2 cups milk
• 2 cups cheese (we use Colby Jack use a sharp Cheddar)
• 3 tablespoons butter
• 3 tablespoons flour
• Some olive oil (probably no more than a teaspoon or two)
• Salt and pepper

1. Peel the potatoes and slice them as thinly as you can manage. More importantly, slice them evenly, lest you overcook some and undercook the rest. Distribute the slices evenly in a buttered 2-quart baking dish. Salt and pepper to taste.
2. In a pot, melt the butter. Add the garlic and simmer for about a minute. Add the flour, mixing well, and let your chunky roux bubble for a minute or two.
3. Slowly stir in the milk, being careful not to form floating roux chunks in a sea of milk. Impatience here leads to frantic stirring as you attempt to incorporate the flour. Stir constantly until the mixture thickens. Add the cheese; thoroughly mix and melt. Salt and pepper to taste.
4. Pour the cheese sauce over the potatoes. Cook at 400°F.
5. About 30 minutes later, heat the olive oil in a pan. Meanwhile, salt and pepper both sides of the chicken (don’t be afraid of using too much; you’re much more likely to use too little). Brown both sides of the chicken, about 3 minutes per side. Pull the potatoes out of the oven and plop the chicken in the middle; allow the potatoes and chicken to get friendly in the oven for another 30 or so minutes.

We ate this with corn on the cob—delicious!