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Chicken with Dauphinoise Potatoes

Name: Chicken with Dauphinoise Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Chicken with Dauphinoise Potatoes
Ingredients: 4 chicken breasts; 800 grams of potatoes; 300 millilitres of double cream; 2 garlic cloves; 1 teaspoon of dried thyme; 50 grams of grated parmesan cheese; 20 grams of butter; 1 pinch of salt; 1 pinch of black pepper

Chicken with Dauphinoise Potatoes is a classic comfort dish that combines tender roasted meat with creamy sliced potatoes. It is a hearty meal that works well for a Sunday roast or a special family dinner. The combination of garlic, cream and herbs creates a rich sauce for the potatoes. This recipe focuses on simple methods to ensure the chicken stays juicy while the potatoes become soft and flavourful.

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Why you should cook chicken with dauphinoise potatoes

This version of Chicken with Dauphinoise Potatoes is easy to prepare because it uses basic pantry staples. The potatoes absorb the cream and garlic flavours perfectly during the baking process in the oven. Using chicken thighs or breasts allows the meat to cook alongside the potatoes for a complete meal in one dish. It is a satisfying dish that requires very little active work once it is baking.

How to cook chicken with dauphinoise potatoes

Step 1

Prepare the potatoes: Peel the potatoes and slice them into very thin rounds. Grease an ovenproof dish with the butter and layer the potato slices evenly inside the dish.

Step 2

Make the cream sauce: Heat the double cream in a saucepan with crushed garlic and thyme until it just starts to simmer. Pour the warm cream mixture over the sliced potatoes and season with salt and pepper.

Step 3

Cook the chicken: Season the chicken breasts with salt and pepper and place them on top of the potato layers. Push the chicken down slightly so it sits comfortably within the cream and potatoes.

Step 4

Bake the meal: Sprinkle the grated parmesan cheese over the top and bake at 200 degrees for about 45 minutes. Check that the Chicken with Dauphinoise Potatoes is golden on top and the meat is cooked through.

My best tips for chicken with dauphinoise potatoes

To get the best results with Chicken with Dauphinoise Potatoes, try to slice the potatoes as thinly as possible. Using a mandolin can help achieve even slices which ensure they cook at the same rate. If the top starts to brown too quickly, cover the dish with foil for the remaining cooking time. You can also swap the herbs for rosemary or parsley depending on what you have available.

Let the dish rest for a few minutes after taking it out of the oven to let the sauce thicken. This makes it much easier to serve clean portions without the cream being too runny. Choosing a floury potato variety like King Edward or Maris Piper will result in a softer texture.

Find more ideas here: garlic-marinated langoustines, omelette with cheese or salmon wrap.

Ingredients

servings

Adjust quantity

4 chicken breasts
800 grams of potatoes
300 millilitres of double cream
2 garlic cloves
1 teaspoon of dried thyme
50 grams of grated parmesan cheese
20 grams of butter
1 pinch of salt
1 pinch of black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:3105 kJ / 742 kcal
Fat:48 g
- of which saturates:30 g
Carbohydrates:35 g
- of which sugars:3 g
Protein:45 g
Fibre:4 g
Salt:800 mg

It usually takes about 45 minutes at 200 degrees for the potatoes to soften and the meat to cook. You can test the Chicken with Dauphinoise Potatoes with a knife to ensure the vegetables are tender before serving.

Can I use different cuts of meat for Chicken with Dauphinoise Potatoes?

Yes, you can use either chicken breasts or skin on thighs for this recipe. Thighs often stay more succulent during the longer baking time required for Chicken with Dauphinoise Potatoes.

What is the best way to store leftovers?

Place any remaining food in an airtight container and keep it in the fridge for up to two days. Reheat it thoroughly in the oven or microwave until the centre is piping hot before eating.