Dauphinoise Potatoes with Baked Chicken

and Green Salad

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. In a bowl, whisk together the cream, milkgarlic onion powder, stock cube and a crack of black pepper. Grate the Parmesan. Peel and slice the potatoes as thinly as possible. 

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2 Bake dauphinoise

To a baking dish, add 1/3 of the potato slices. Sprinkle with 1/3 of the Parmesan. Pour over 1/3 of cream mixture. Continue layering until you run out. Press the top layer of the potatoes down with the back of a spoon. Cover the baking dish with tin foil and bake for 35-40 min or until the potatoes are cooked through.

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3 Add cheese

Once the potatoes are cooked through, remove the potatoes from the oven. Top with the cheddar cheese and return to the oven, uncovered, for another 15 min or until the cheese melts and browns.

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4 Fry chicken

Meanwhile, heat a large non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the thyme sprigs and fry for 1 min. Add the chicken with a pinch of salt and pepper and cook for 5-8 min on each side or until cooked through.

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5 Prep

Meanwhile, chop the romaine lettuce into bite-sized pieces. Add the Dijon, vinegar, honey and olive oil to a large bowl and whisk.

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6 Serve

Allow the dauphinoise potatoes to cool for 5 min before serving. Toss the romaine lettuce in the dressing. Divide amongst plate and serve alongside the chicken.

Tips for fussy eaters

Keep the chicken simple by seasoning it with salt and pepper only!

Pro tip

For a quicker prep time, use a mandolin to slice the potatoes. You can bake the dauphinoise 24 hours in advance. Cover and re-heat in a preheated oven for at least 20 min or until warm.

Gratin dauphinoise is a French dish made from sliced potatoes which are baked in milk or cream.

Cooking Time: 60 min

Cals 1035 · Prot 62 · Carbs 70 · Fat 51

Gluten-Free

Ingredients

Number of people

Dauphinoise

Cooking cream 200 ML
Whole milk 200 ML
Garlic onion powder 4 Grams
Chicken stock cube 1 Piece
Black pepper 0.5 Tsp
Parmesan 60 Grams
Potatoes 600 Grams
Grated cheddar 60 Grams

Chicken

Chicken breast 400 Grams
Vegetable oil 2 Tbsp
Fresh thyme 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Honey 15 Grams
Olive oil 2 Tbsp

Gratin dauphinoise is a French dish made from sliced potatoes which are baked in milk or cream.

Cooking Time: 60 min

Cals 1035 · Prot 62 · Carbs 70 · Fat 51

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. In a bowl, whisk together the cream, milkgarlic onion powder, stock cube and a crack of black pepper. Grate the Parmesan. Peel and slice the potatoes as thinly as possible. 

photo

2 Bake dauphinoise

To a baking dish, add 1/3 of the potato slices. Sprinkle with 1/3 of the Parmesan. Pour over 1/3 of cream mixture. Continue layering until you run out. Press the top layer of the potatoes down with the back of a spoon. Cover the baking dish with tin foil and bake for 35-40 min or until the potatoes are cooked through.

photo

3 Add cheese

Once the potatoes are cooked through, remove the potatoes from the oven. Top with the cheddar cheese and return to the oven, uncovered, for another 15 min or until the cheese melts and browns.

photo

4 Fry chicken

Meanwhile, heat a large non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the thyme sprigs and fry for 1 min. Add the chicken with a pinch of salt and pepper and cook for 5-8 min on each side or until cooked through.

photo

5 Prep

Meanwhile, chop the romaine lettuce into bite-sized pieces. Add the Dijon, vinegar, honey and olive oil to a large bowl and whisk.

photo

6 Serve

Allow the dauphinoise potatoes to cool for 5 min before serving. Toss the romaine lettuce in the dressing. Divide amongst plate and serve alongside the chicken.

Tips for fussy eaters

Keep the chicken simple by seasoning it with salt and pepper only!

Pro tip

For a quicker prep time, use a mandolin to slice the potatoes. You can bake the dauphinoise 24 hours in advance. Cover and re-heat in a preheated oven for at least 20 min or until warm.

Ingredients

Number of people

Dauphinoise

Cooking cream 200 ML
Whole milk 200 ML
Garlic onion powder 4 Grams
Chicken stock cube 1 Piece
Black pepper 0.5 Tsp
Parmesan 60 Grams
Potatoes 600 Grams
Grated cheddar 60 Grams

Chicken

Chicken breast 400 Grams
Vegetable oil 2 Tbsp
Fresh thyme 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Honey 15 Grams
Olive oil 2 Tbsp
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