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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. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Oven-Safe Casserole Dish
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using boneless skinless chicken breasts, follow same instructions as bone-in skin-on chicken in Steps 1 and 2, searing until browned on one side, 4-5 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes. Tent chicken with foil.
Prepare the Ingredients
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.
Drain potatoes in a colander and return to pot. Cover and set aside.
While potatoes cook, peel and mince shallot.
Peel, trim, and cut carrot on an angle into ¼" slices.
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 cook until golden brown, 2-3 minutes per side.
Transfer to prepared baking sheet, skin side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes.
Rest cooked chicken at least 5 minutes.
Reserve pan; no need to wipe clean.
While chicken roasts, finish potatoes.
Finish the Dauphinoise Potatoes
Add cream, shallot (reserve 1 Tbsp. for sauce), half the Parmesan (reserve remaining for topping), ½ tsp. salt, and ¼ tsp. pepper to pot with potatoes. Gently stir to combine.
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. Wipe pot clean and reserve.
Top with remaining Parmesan and bake until cheese browns, 18-20 minutes.
While potatoes bake, cook carrots.
Make the Vichy Carrots
Return pot used to make potatoes to medium heat. Add ½ cup water, carrot, half the brown sugar (remaining is yours to do with as you please!), butter, and a pinch of salt and pepper to hot pot. Bring to a simmer.
Once simmering, cover and cook until lightly glazed, 5-7 minutes.
Remove cover and raise heat to medium-high. Stir often until carrot is tender, 6-8 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat and add ⅓ cup water, demi-glace, and remaining shallot. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce, and garnishing potatoes and carrots with chives. Bon appétit!
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