Week 23

Tuesday Treat: French Gratin Dauphinois with Roasted Chicken - Tuesday, Week 23

Staff

Jun 8, 2023 — 1 min read

On the second day of our potato-centric week, we're heading to the gastronomic heart of France to explore the comforting and flavorful world of Gratin Dauphinois, accompanied by beautifully roasted chicken.

Description

Gratin Dauphinois is a traditional French dish originating from the Dauphiné region in southeastern France. It consists of thinly sliced potatoes baked in a cream and garlic-infused milk, offering a luscious, creamy texture. Pair this with a succulent roasted chicken, and you've got a hearty meal to satiate your Tuesday cravings.

Shopping List

2.2 lbs (1 kg) potatoes, peeled and thinly sliced
1 cup (240 ml) heavy cream
1 cup (240 ml) milk
2 cloves of garlic, minced
Nutmeg, salt, and pepper to taste
1 whole chicken (about 3.3 lbs or 1.5 kg)
Olive oil, salt, pepper, and thyme for the chicken

Preparation Time

Preparation: 20 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 50 minutes

Servings

This recipe makes 4 servings.

Instructions

For the Gratin Dauphinois:

Preheat your oven to 350°F (175°C).
In a saucepan, bring the cream, milk, garlic, nutmeg, salt, and pepper to a simmer.
Add the sliced potatoes to the saucepan and simmer for another 10 minutes.
Transfer the mixture to a baking dish, ensuring the potatoes are submerged in the cream.
Bake in the oven for about 1 hour, or until the potatoes are tender and the top is golden brown.

For the Roasted Chicken:

Preheat your oven to 425°F (220°C).
Season the chicken with olive oil, salt, pepper, and thyme.
Place in a roasting pan and roast in the oven for about 1 hour and 20 minutes, or until the juices run clear when the thickest part of the chicken is pierced with a skewer.

Wine Pairing

Pair this creamy Gratin Dauphinois and savory roasted chicken with a dry Chardonnay. The wine complements the rich, creamy layers of the gratin and the savory roasted chicken beautifully.

Here's to enjoying the delightful fusion of creamy potatoes and succulent chicken, the French way. Bon Appétit!

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