Chicken with Dauphinoise Potatoes
Chicken with dauphinoise potatoes is a rich, comforting dinner that needs only one baking dish and a frying pan. Thin potato slices are simmered briefly in garlic cream, baked until tender, then topped with golden-browned chicken breasts and a little parmesan for the last 25 minutes. The timings are staggered so the potatoes soften fully while the chicken stays juicy.
- Total
- 1 h 30 min
- Prep
- 20 min
- Cook
- 1 h
- Serves
- 4
- Per serving
- 740kcal
Getting a good crust on chicken with dauphinoise potatoes
Chicken breasts baked directly on top of creamy potatoes would turn pale and soft, so brown them in a hot pan first. Two minutes on each side is enough to give them colour. The oven then cooks them through while the parmesan turns golden around them.
Keep the potato slices thin and even. A mandoline makes this much easier, but a sharp knife and patience work too. Do not rinse the slices, as the surface starch thickens the cream. A traditional dauphinoise from the Dauphiné region of France has no cheese, so the parmesan here is an addition that gives a golden, savoury top. Mature Cheddar or Gruyère can replace it if you prefer.
Step-by-step chicken with dauphinoise potatoes
Tap a time to start a timer.
- Slice the potatoes Heat the oven to 200°C (180°C fan), gas 6. Peel the potatoes and slice them 2–3mm thick with a mandoline or very sharp knife. Do not rinse them, because the starch helps thicken the sauce.
- Simmer the potatoes Put the cream, milk, garlic, thyme, nutmeg, ½ tsp of the salt and ¼ tsp of the pepper in a large saucepan. Bring to a gentle simmer, add the potatoes and cook for , stirring once or twice, until the edges are just tender.
- Bake the potatoes Grease the dish with half the butter. Pour in the potatoes and cream and level the top. Cover with foil and bake for .
- Brown the chicken While the potatoes bake, pat the chicken dry with kitchen paper and season with the remaining ½ tsp salt and ¼ tsp pepper. Heat the remaining butter in the frying pan over a medium-high heat and fry the breasts for on each side, until golden. They will finish cooking in the oven.
- Add the chicken Take the foil off the dish and lay the chicken on top, pressing it gently into the cream. Scatter over the parmesan and bake for , until the top is golden and bubbling and the chicken is steaming hot with no pink and clear juices. The thickest part should reach 75°C.
- Rest and serve Leave the dish to stand for , so the sauce thickens and the potatoes hold together when you serve them.
What to serve with it
The dish is rich, so serve it with something green and simple, such as buttered cabbage, steamed green beans or a sharp salad. A glass of dry white wine suits it too.
If you want to cook the potatoes on their own for another dinner, dauphinoise potatoes with leeks is a good side for a roast. For a lighter way to serve chicken with potatoes, try chicken with hasselback potatoes.
Common problems and fixes for chicken with Dauphinoise Potatoes
- The cream splits or looks greasy.
- The sauce boiled too hard. Keep it at a gentle simmer on the hob, and use double cream, which is far more stable than single or semi-skimmed milk alone.
- The potatoes are still firm in the middle.
- The slices were too thick or the dish was not covered. Slice to 2–3mm, keep the foil on for the first 20 minutes and test with a knife. If they need longer, cover the chicken loosely with foil and give it another 5–10 minutes.
- The chicken is dry.
- Breasts overcook quickly. Brown them for no more than 2 minutes a side, and check with a thermometer from 20 minutes. Take them out when the thickest part reads 75°C.
- The sauce is too runny.
- It needs to stand. The starch from the potatoes thickens it as it cools, so leave the dish for the full 10 minutes before serving.
Frequently asked questions about chicken with Dauphinoise Potatoes
How long does it take to bake?
About 45 minutes in the oven at 200°C (180°C fan), gas 6: 20 minutes for the potatoes on their own, then 25 minutes once the chicken goes on top. Allow another 8 minutes to simmer the potatoes and 10 to rest.
Can you use chicken thighs instead of breasts?
Yes. Use 8 skinless, boneless thighs and bake for 30–35 minutes after adding them, until they are steaming hot all the way through with no pink. Thighs stay juicier if you like your chicken well cooked.
Can you make it ahead and reheat it?
Yes. Cool it within 2 hours and keep it in the fridge for up to 2 days. Reheat in the oven at 180°C (160°C fan), gas 4, covered with foil, for 25–30 minutes until steaming hot all the way through. It does not freeze well, as the cream can split.
Which potatoes are best for dauphinoise?
Maris Piper, King Edward or Desiree. Floury varieties release starch and give a thick, creamy sauce, whereas waxy potatoes stay firmer and leave the sauce thin.
How did you like the recipe?
4.7 / 5 · 48 ratings
