The aromas from your kitchen let you know something special is coming when you pull these dauphinoise potatoes from your oven. Here's a hint: thinly sliced potatoes, cooked in cream redolent of shallot and fresh chives, with a golden-brown crust of Parmesan cheese. They make a very strong case for being this dish's main attraction, but they're competing with carrots glazed in brown sugar, and a juicy chicken breast with shallot gravy. Tough call, but there's no debating that you're the winner.
This dish was a family hit. Quick and easy but tastes like i cooked for hours. The potatoes side dish was creamy with tons of flavor. I love carrots. This receipe taught me a new way to cook my favorite vegetable. The chicken was amazing and the sauce delicious. My new favorite meal.
A very yummy meal. The carrots and potatoes were exceptionally delicious!
Slice potatoes into thin rounds.
Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes.
Strain potatoes in a colander.
Wipe pot clean and reserve.
While potatoes cook, peel and mince shallot.
Peel, trim, and cut carrot into ¼" pieces on an angle.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Cook the Chicken
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes.
Flip, and cook until golden brown, 2-3 minutes.
Transfer to prepared baking sheet, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 24-26 minutes.
Remove from oven and rest 5 minutes.
While chicken roasts, finish potatoes.
Finish the Dauphinoise Potatoes
Add potatoes, cream, half the shallot (reserve remaining for sauce), half the Parmesan, ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl and stir gently.
Transfer potatoes to prepared casserole dish. For best results, use 1½-2½ cup capacity dish. You may also use a small oven-safe pan, including a cast-iron.
Top with remaining Parmesan and bake until cheese browns, 18-20 minutes.
While potatoes cook, make carrots.
Make the Vichy Carrots
Return pot used to cook potatoes to medium heat. Add ½ cup water, carrot, brown sugar, butter, and a pinch of salt and pepper. Bring to a simmer, cover, and cook, 5-7 minutes.
Remove cover, raise heat to medium-high, and stir often until carrot is tender and glazed, 6-8 minutes.
Remove from burner.
Make the Sauce
Add ⅓ cup water, demi-glace, and 1 Tbsp. shallot and bring sauce to a gentle simmer.
Cook until slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing with chives. Bon appétit!