Chicken with Dauphinoise Potatoes: A Delicious and Fancy Combination

Looking for a delicious and fancy dish to impress your guests? Look no further than this recipe for chicken with dauphinoise potatoes!

Chicken and dauphinoise potatoes are a delicious and fancy combination. The creamy potato mixture pairs perfectly with the crispy chicken, making it a mouth-watering meal. And there are so many variations for this combo.

So what are you waiting for? Give this recipe a try today!

Chicken with Dauphinoise Potatoes: A Delicious and Fancy Combination
Dauphinoise potatoes. Credit: Canva

Chicken with Dauphinoise Potatoes: Are They a Perfect Combo?

Chicken with Dauphinoise Potatoes: A Delicious and Fancy Combination
Chicken with dauphinoise potatoes. Credit: Canva

What is Dauphinoise Potatoes?

Dauphinoise potatoes are a French dish made with thinly sliced potatoes, cream, and cheese. The potatoes are usually baked in a gratin dish and served as a side dish.

Does chicken pair well with Dauphinoise Potatoes?

Yes! Chicken pairs well with Dauphinoise potatoes because of the creamy and cheesy flavors. The crispy chicken is an excellent contrast to the soft potatoes, making for a delicious dish.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time by preparing it up until the point where you would bake it. Then, cover it and refrigerate it until you are ready to bake it.

This dish is perfect for a special occasion or a weeknight meal. So give it a try and let us know what you think! Bon appetite!

A Variety of Recipes for the Dish

There are many variations for this dish. You can add different herbs or spices to the potato mixture or use another type of cheese. You can also switch up the chicken recipe by using further chicken or even shrimp cuts.

So what are you waiting for? Give this recipe a try today! You won’t be disappointed.

Chicken with Dauphinoise Potatoes: A Delicious and Fancy Combination
Dauphinoise potatoes ingredients. Credit: Canva

Mustard Chicken and Dauphinoise Potatoes

This recipe is from Jamie Oliver’s 30 Minutes meal book. It is yummy and not too tricky to make.

Ingredients

For the chicken:

  • A few sprigs of fresh rosemary
  • 4 x 180g chicken breasts, skin on
  • 4tsp English mustard powder
  • 3 baby leeks or 1 large leek
  • 4 cloves of garlic
  • White wine
  • 75ml single cream (taken from cream for dauphinoise)
  • 1 heaped tsp wholegrain mustard

For the dauphinoise:

  • 1 red onion
  • 1kg potatoes
  • 1 nutmeg
  • 2 cloves of garlic
  • 1 x 300ml tub of single cream
  • Parmesan cheese
  • 2 bay leaves
  • A tiny bunch of fresh thyme

Instructions

To start:

  1. Place a medium saucepan and a large ovenproof frying pan on low heat, then turn the oven to 220°C.
  2. Fill and boil the kettle.

Dauphinoise:

  1. Peel and slice the red onion. Wash the potatoes, leave their skins on, and then cut them into equal slices. Toss everything together in a large roasting dish (about 35cm x 25cm). Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic, and add 225ml single cream.
  2. Add a large mound of Parmesan and 2 bay leaves to the soup. Add a few thyme sprigs, pick the leaves off a couple of lavender branches, and add a nice drizzle of olive oil.
  3. Quickly mix and toss everything together using your clean hands, then set the tray over medium heat on the hob. Pour in 200ml of boiling water and cover tightly with tin foil.

Chicken

  1. Turn the heat under the frying pan up to medium.
  2. Add the rosemary sprigs to the chicken breast pack. Season and drizzle some olive oil on the chicken before cooking, then sprinkle 1tsp of mustard powder over each breast.
  3. Place the chicken breasts, skin side down, in a pan. Rub the spices over the chicken breasts. It will take approximately 18 minutes to finish cooking.

Dauphinoise:

  1. Give the tray a shake, so nothing catches.
  2. Remove the tin foil. Using a box grater, finely grate over a layer of Parmesan. Garnish with the remaining thyme sprigs and place on the top shelf in the oven for 15 minutes, or until golden brown and bubbling.

Chicken

  1. Trim the leeks and cut them in half lengthways. After washing them under cold running water, finely chop them and add to one side of the chicken pan.
  2. Crush the unpeeled cloves of garlic into the chicken pan. Flip the chicken breasts skin side up, then press down on them again. Stir in the leeks and a generous serving of white wine.
  3. Once the chicken is cooked, add 75ml of cream to the frying pan. Cover the pan with aluminum foil and check on the dauphinoise as soon as possible.

Serving:

  1. Turn the heat off.
  2. Transfer the chicken breasts to a platter and cut them into uneven portions.
  3. Stir 1 heaped teaspoon of wholegrain mustard into the sauce before serving, then season with salt and pepper as needed.
  4. Spoon the sauce onto a platter and put the chicken on top.
  5. Drizzle with a bit of extra virgin olive oil and serve right away with the dauphinoise potatoes.
  6. You can serve as it is with the chicken, leeks, and potatoes, or you can choose to add a side of greens, perhaps some spinach.
  7. Serve with a glass of Chardonnay.

Roast Chicken with Garlic, Lemon and Thyme, and Dauphinoise Potatoes Recipe

Who wouldn’t want this for their Sunday lunch, with roast chicken flavored with garlic, lemon, and thyme and crispy, garlicky Dauphinoise Potatoes?

Making the Roast Chicken with Garlic, Lemon, and Thyme

  • Prep Time: 15 mins
  • Cook Time:120 mins
  • Yield: for 6 people 

Ingredients

  • 1 whole chicken
  • Sprig of thyme
  • 1 lemon
  • 4 cloves of garlic (crushed)
  • 125 g butter (softened)
  • Salt and pepper

Instructions

  1. Set your oven to 180 C, 350 F, or Gas Mark 4.
  2. Remove the thyme leaves from the woody stems (keep the stems) and add them to a small dish. Add your lemon zest and crushed garlic to the wooden stem mixture and grated lemon zest and chopped fresh chives. Season with salt and pepper after combining with softened butter in a mixing bowl.
  3. By softly pushing your fingers beneath the skin on your chicken’s breast, you may gently loosen it. Apply half of the flavored butter to the skin. Smear the other half all over the chicken.
  4. Quarter your zested lemon and set it in the chicken’s cavity with the thyme stems.
  5. Place your chicken in the roasting pan and cover with foil.
  6. Place the chicken in the oven. For the final 30 minutes of cooking, remove the foil. The time it takes to roast will be between one and a half and two hours, depending on its size.
  7. Remove the chicken from the pan and set it on a warm plate, covered with foil, to rest for 10 minutes.

Making the Dauphinoise Potatoes

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Yield: for 6 people 

Ingredients

  • 1-kilo potatoes
  • Sprig of thyme
  • 1 clove of garlic
  • 500 ml milk
  • Salt and pepper

Instructions

  1. Set your oven to 180 C, 350 F, or Gas Mark 4.
  2. Butter the oven-proof dish
  3. Peel and slice the potatoes thinly into disks
  4. Put a layer of potato disks in the pan—dot with butter knobs. Add a few thyme leaves and crushed garlic to the mix. Season with salt and pepper – it’s critical to season every layer.
  5. Repeat step 3 until the dish is filled.
  6. Pour the milk into the dish.
  7. Put the dish in the oven and cook for about 1 hour. The potatoes should be soft and most of the milk absorbed after this time, with a crisp, golden top.

Other Recipe Variations

Other recipes for chicken with dauphinoise potatoes are:

  • Mustard Chicken and Dauphinoise Potatoes (from Jamie Oliver’s 30 Minutes )
  • Chicken with Dijon Mustard and Potato Gratin
  • Chicken Thighs with Potato Dauphinoise
  • Roast Chicken with Garlic Mashed Potatoes and Parmesan Crusted Potatoes
  • Herb Roasted Chicken with Lemon Thyme Potatoes
  • Lemon Roasted Chicken with Garlic Smashed Potatoes
  • Chipotle Roasted Chicken with Creamy Potatoes
  • Rosemary Roasted Chicken with Yukon Gold Potatoes.

What to Serve with Chicken with Dauphinoise Potatoes?

What Side Dishes Go with the Dish?

Here are a few ideas to get you started:

Roasted vegetables

Pair roasted vegetables with chicken and dauphinoise potatoes for a healthy and delicious meal. Try roasting carrots, Brussels sprouts, or sweet potatoes.

Green salad

A green salad is a perfect side dish for this rich and creamy dish. The acidity from the dressing will help cut through the dish’s richness.

Bread

Bread is always a good idea! Serve some crusty bread alongside chicken and dauphinoise potatoes to soak up all of the delicious sauce.

Steamed broccoli or asparagus

Looking for a simple and healthy side dish? Steamed broccoli or asparagus goes well with this dish.

Mashed potatoes or sweet potatoes

Serve mashed potatoes or sweet potatoes as a side dish for a heartier meal. Because they are both rich and creamy, they will pair well with the chicken and dauphinoise potatoes.

Rice pilaf

Rice pilaf is a great side dish for chicken with dauphinoise potatoes. The rice will help soak up all of the delicious sauce.

Bread rolls or baguette slices with butter spread on them.

And finally, for a classic side dish option, serve some bread rolls or baguette slices with butter spread on them.

What Wine Goes with the Dish?

Sauvignon Blanc or Pinot Grigio is an excellent wine to serve with this dish.

Another option would be a Chardonnay, which has buttery flavors to complement the dish. Cheers!

FAQs

What pairs well with dauphinoise potatoes?

Chicken pairs well with dauphinoise potatoes because of the creamy and cheesy flavors. The crispy chicken is an excellent contrast to the soft potatoes, making for a delicious dish.

Why does cream curdle in dauphinoise?

Cream curdles in dauphinoise because of the high heat and acidity from the potatoes. When these two ingredients mix, it causes the cream to thicken and form curds.

To prevent this, you can add some starch to the potatoes. This will help to prevent the cream from curdling.

What is potatoes dauphinoise in English?

Potatoes dauphinoise is a French dish made with thinly sliced potatoes, cream, and cheese. It is often served as a side dish or main course.