Chicken Dauphinoise Recipes

Steps:

• Preheat oven to 375 degrees F.
• Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
• Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

Steps:

• You will need: a large shallow baking dish about 3 pint capacity for this dish.
• Preheat the oven to 180 degrees C / 350 degrees F / Gas 4. Clean and thickly slice the leeks.
• Slice the potatoes as thinly as possible.
• Heat the olive oil in a frying pan over a medium heat, cook the leeks and garlic for 3-4 minutes until beginning to soften. Remove from the heat and put the leeks and garlic in the baking dish.
• Place the cheese, wine, stock, and cornflour in a blender and process until smooth.
• Arrange the chicken pieces on top of the leeks, season well and then pour over the sauce.
• Layer the potatoes on top, season, and brush the potatoes very thoroughly with the melted butter.
• Cook in the preheated oven for about 1 - 1 1/2 hours until the potatoes are well cooked and brown. Serve at once with the parsley scattered over.

Steps:

• Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you've used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
• Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don't have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it's cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a shallow baking dish (I used a 20 x 30cm dish). Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil. Remove from the heat to let the garlic infuse and the potatoes cool a little while you cook the bacon.
• Heat the oil in a frying pan and add the lardons. Cook on a low-medium heat for 10 mins until they are turning crispy.
• Using a slotted spoon, start layering the potatoes onto the base of the dish until completely covered (remove the garlic cloves when you spot them). Spoon over some of the cream mixture, a little cheddar, parmesan and gruyère, and scatter on some of the bacon. Season well and repeat until you have used up all the potato. Pour over any remaining cream and scatter with the remaining cheese. Reserve some of the bacon for topping later.
• Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the final 5 mins of cooking.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Put the Elmlea Double Plant Cream Alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.
• Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.