Layer Up the Love
Shredded Chicken and Potato Dauphinoise Gratin with Gruyère and Nutmeg
1 hour 30 minutes
Serves 4
LunchFrenchSoy-free
Herb's take
Dauphinoise gratin is the French answer to the question 'how can I make potatoes even more irresistible?' Here, we sneak in tender shredded chicken for a lunch that’s as comforting as a warm blanket, and you’ll master the classic technique of infusing cream with aromatics (and the virtue of patience as this bakes to golden glory).
Equipment needed
- mandoline (optional but recommended)
- 2-quart gratin or casserole dish
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F (175°C). Generously butter a 2-quart gratin or casserole dish.
- 02In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add sliced onion and cook, stirring, until soft and translucent, about 7 minutes. Add minced garlic and cook 1 minute more.
- 03Pour in the heavy cream and whole milk, then add thyme sprigs, bay leaf, and nutmeg. Bring to a gentle simmer. Turn off heat and let steep for 10 minutes, then remove thyme and bay.
- 04Meanwhile, use a mandoline or sharp knife to slice the potatoes to 1/8-inch thickness.
- 05Layer half of the potato slices in the prepared dish, overlapping them slightly. Season evenly with 3/4 tsp kosher salt and 1/4 tsp black pepper.
- 06Scatter all the shredded chicken evenly over the potatoes, followed by half the grated Gruyère.
- 07Top with the remaining potatoes, again overlapping. Season with the rest of the salt and pepper.
- 08Strain the infused cream mixture over the potatoes, pressing down gently to submerge them. Sprinkle the remaining Gruyère evenly over the top.
- 09Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 25-30 minutes, until the top is deeply golden and potatoes are tender when pierced with a knife.
- 10Let gratin rest 10-15 minutes before serving.
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