When I was growing up, we lived with modest means. This was a dish my mama cooked regularly. It's straightforward but delightful, and it taught me the importance of being thankful.

Preheat your oven to 375°F (190°C).

Grease a rectangular baking dish with butter.

Layer half of the sliced potatoes at the bottom of the dish.

Add a layer of half the shredded chicken over the potatoes.

Sprinkle half of the cheese over the chicken layer.

Repeat the layers with the remaining potatoes, chicken, and cheese.

In a small saucepan, heat the heavy cream, milk, and garlic over medium heat until warm.

Pour the cream mixture evenly over the layered potatoes and chicken.

Season with salt and pepper to taste.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender.

Remove from the oven and let it cool for a few minutes before sprinkling with chopped chives and serving.

For a vegetarian version, simply omit the chicken and add more layers of vegetables such as sliced mushrooms or zucchini. You can also experiment with different types of cheese like Gruyère or Parmesan for a different flavor profile. If your family prefers a spicier kick, add a pinch of red pepper flakes or a layer of sliced jalapeños. To make it gluten-free, ensure that all your ingredients, especially the cheese, are certified gluten-free.