Chicken gratin with apples and leeks recipe

Ingredients

• One tray of boneless Exceldor chicken thighs, cut into pieces
• Oil or butter, for cooking
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 leeks, thinly sliced (white and green parts)
• 5 large yellow potatoes, thinly sliced (peeled or unpeeled)
• 2 Cortland apples, thinly sliced
• 1 cup 15% cooking cream
• ½ cup milk
• 1 ½ cups chicken broth (or vegetable broth)
• 2 tbsp cornstarch
• 1 ½ tbsp Dijon mustard
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 pinch nutmeg
• Salt
• pepper
• 2 cups grated cheddar cheese