Into a large jug add in Crème Fraîche (300 milliliter) whichever you can find, then add Heavy Cream (1/2 cup) along with Garlic (2 clove), season with Salt and Pepper (to taste) and finish off with Fresh Parsley (1 tablespoon). Mix well until combined and then leave aside.
Into a casserole dish, place a layer of Sweet Potato (1 kilogram) down and then pour over some of the cream mixture. Scatter over some Scallion (2) and Cheddar Cheese (1 1/4 cup), then add Rotisserie Chicken (200 gram). Begin the process again with the sweet potato layer, and continue that until the dish is almost full. You want you the final layer to be with the cream, then grated cheddar, and then spring onion.
Preheat your oven to 350 degrees F (180 degrees C).
Place into a preheated oven at 350 degrees F (180 degrees C) for 45-50 minutes or until golden and the cheese and cream is bubbling away. Leave to rest for 10 minutes before serving as the cream with thicken up and become even tastier.