Dauphinoise Potatoes with Chicken

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


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


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. 
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.
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.
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.
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.
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.

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