Preheat the oven to 200°C/180°C fan. In a bowl, whisk together the cream, milk, garliconionpowder, stockcube 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 cheddarcheese 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 thymesprigs 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.
Meanwhile, chop the romainelettuce into bite-sized pieces. Add the Dijon, vinegar, honey and oliveoil to a large bowl and whisk.
Allow the dauphinoisepotatoes to cool for 5 min before serving. Toss the romainelettuce 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!
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.
More recipes like this
Chipotle Beef and Guacamole
Creamy Primavera Mushroom Risotto
Lentil and Sweet Potato Soup
with Spicy Chickpeas and Almonds
You're just clicks away from creating your order. Do you want to leave and go to the home page?