Place the sliced potatoes in a large pan of salted water. Bring to a boil and simmer for 8–10 minutes. They should be tender but still hold their shape. Drain them well in a colander.

Heat the oil in a large frying pan over medium heat. Add the chopped bacon and fry until it starts to turn crispy. Add the sliced onions and cook for 10 minutes until soft.

Stir the crushed garlic into the bacon and onion mixture. Pour in the white wine and let it bubble. Boil for 2 minutes to reduce the liquid by half. This adds great depth.

Lower the heat and pour the double cream into the pan. Stir gently to combine all the flavors. Season with a little salt and plenty of black pepper. Remember, bacon is already salty.

Add the cooked chicken chunks and the fresh thyme to the pan. Stir everything together until the chicken is well coated in the creamy sauce. Let it warm through for a minute.

Transfer the creamy chicken mixture into your baking dish. Spread it out evenly. Arrange the parboiled potato slices on top in an overlapping pattern. This creates a beautiful crust.

Place the slices of Brie or Reblochon over the potatoes. Push the cheese down slightly between the potato gaps. The cheese will melt into the sauce and create a golden topping.

Place the dish in a preheated oven at 200°C (180°C fan/Gas 6). Bake for 20–25 minutes. The top should be bubbling and the potatoes should be a lovely golden brown.