Dauphinoise Potatoes with Chicken

Name: Dauphinoise Potatoes with Chicken and Green Salad
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 200 ML of Cooking cream; 200 ML of Whole milk; 4 Grams of Garlic onion powder; 1 Piece of Chicken stock cube; 1 Tsp of Black pepper; 60 Grams of Parmesan; 600 Grams of Potatoes; 60 Grams of Grated cheddar; 400 Grams of Chicken breast; 2 Tbsp of Vegetable oil; 10 Grams of Fresh thyme; 1 Tsp of Salt; 1 Tsp of Black pepper; 200 Grams of Romaine lettuce; 6 Grams of Dijon mustard; 15 ML of White balsamic vinegar; 15 Grams of Honey; 2 Tbsp of Olive oil

and Green Salad

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

Cals 1001 · Prot 81 · Carbs 60 · Fat 49

Family Friendly

60 min

Dauphinoise Potatoes with Chicken and Green Salad

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

Cals 1001 · Prot 81 · Carbs 60 · Fat 49

Family Friendly

Ingredients

Dauphinoise

Cooking cream 4*

200 ML

Whole milk 4*

200 ML

Garlic onion powder

4 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Black pepper

0.5 Tsp

Parmesan 4*

60 Grams

Potatoes

600 Grams

Grated cheddar 4*

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 13*

6 Grams

White balsamic vinegar 14*

15 ML

Honey

15 Grams

Olive oil

2 Tbsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4174 / 1001
Fats (g)	48.9
of which saturated (g)	30.7
Carbohydrates (g)	60
of which sugars (g)	18.5
Fibers (g)	10.3
Proteins (g)	80.5
Salt (g)	4.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan. In a bowl, whisk together the cream, milk, garlic 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.

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