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Chicken dauphinoise with Dijon and cream
Serves 4 Starters and mains
Ingredients
- 250ml double cream
- 150ml whole milk
- 2 garlic cloves, crushed
- 1tsp thyme leaves
- 1tbsp Dijon mustard
- 2 bay leaves, scrunched a little
- good grating nutmeg or a pinch of ground
- 50g Italian hard cheese, finely grated
- 800g small waxy potatoes, unpeeled, very thinly sliced with a mandoline
- 1kg whole chicken thighs, legs or drumsticks, skin on butter, to dot, if needed
Method
Preheat the oven to 200C/ 180C F/Gas 6. Mix the cream, milk, garlic, thyme, mustard, bay leaves, nutmeg and plenty of black pepper in a large bowl, then add salt to taste. Stir through half the cheese, then add the potatoes and chicken and stir to coat everything in the cream. Transfer the chicken to a plate and arrange the creamy potatoes in a roasting tin or baking dish, fanning them out, then nestle the chicken in, skin-side up.
Cover the tin or dish with a
lid or foil and bake for 30–40
minutes. Uncover, sprinkle the
remaining cheese on top and
bake for a further 30 minutes
until browned on top and
cooked through. If you feel the
potatoes and chicken skin need
more colour, you can dot them
with butter and put the dish
under a hot grill for 5 minutes.
Remove from the oven or grill and allow to rest for 5 minutes before serving.
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