Begin by preheating your oven to 400°F.

Peel and julienne the potatoes into slices around 1/4 inch thick. Arrange them in a deep 9 x 13 inch baking dish.

In a skillet, melt the butter and add the minced onion, grated carrot, and minced garlic. Season the mixture with salt and black pepper and sauté over medium heat for 5-7 minutes until the vegetables soften and turn golden.

Combine the cooked vegetables with the potatoes in the baking dish. Season with an additional 1/2 teaspoon salt, pepper, and your choice of dry herbs and seasoning blends. Mix well.

If desired, layer the thinly sliced onions over the potatoes for added flavor.

Prepare the chicken thighs by seasoning both sides with salt, black pepper, poultry seasoning, paprika, and any additional spices you prefer.

Heat the half n half until it starts to simmer, then pour it over the potatoes ensuring it just covers them without reaching the top.

Place the seasoned chicken thighs on top of the potatoes.

Spread the mayonnaise, yogurt, or olive oil on the chicken, and then top with your choice of grated cheese.

Cover the dish with aluminum foil or a lid, spraying the foil with oil to prevent sticking. Bake for 1.5 to 2 hours until the potatoes are tender.

In the last 5 to 15 minutes, uncover the dish to allow the cheese to brown. For a crispier topping, you can broil it for a few minutes, watching closely to avoid burning.

Serve warm and enjoy your delicious potato and chicken casserole!