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1
Place the potatoes in a large pot and cover with cold water.
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2
Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes.
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3
Headsup: about halfway through you will add the broccoli to the pot, so use a pot large enough to accommodate both.
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4
Season the chicken breasts with the thyme, salt, and pepper.
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5
Heat the EVOO in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
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6
Add the broccoli to the potatoes and cook for 6 minutes.
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7
Heat the butter in a small sauce pot over medium heat.
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8
When the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk or half-and-half.
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9
Thicken for 2 to 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted.
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10
Turn off the heat.
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11
Drain the cooked broccoli and potatoes and return to the hot pot to dry them out.
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12
Mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency.
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13
Season with salt and pepper.
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14
Slice the chicken breasts on an angle.
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15
Pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound.
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16
Pour the Gouda gravy over the top.
