Peel and roughly chop the potatoes, then boil them. Finely chop the onion and cut the chicken into cubes. Cut the white cheese into cubes (or crumble it), and grate the yellow cheese.
Sear the chicken in a hot pan with a little oil for 2–3 minutes. Then add a bit more oil and sauté the onion until golden (about 4–5 minutes).
In a baking dish, layer the chicken, white cheese, drained boiled potatoes, and half of the grated yellow cheese. Season with salt and black pepper, pour over the 500 ml of
Cucina D'oro cooking crème, and sprinkle the remaining cheese on top.
Bake for 15 minutes at 210°C (410°F) in a fan oven.
Before serving, garnish with sliced tomato crescents if you wish.
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