Quick Potato and Chicken Dauphinoise
Prep time
Cook time
Total time
Jump starting this dish on the stovetop turns this time-consuming dish into a quick meal. There are so many great flavors of herbs, anchovies, garlic and onion that makes this such a tasty dish. Adding in chicken and mushrooms make it a complete meal in one pan!
Recipe type: Main Dish
Cuisine: Italian
  • 1 Pound Chicken breast
  • 1 ½ Cups mushrooms, sliced
  • 3 Tablespoons butter
  • 8 Medium Yukon Gold Potatoes, sliced
  • 1 onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 Cups heavy Cream
  • fresh Thyme
  • 3 Bay leaves
  • 2 Cloves, garlic, minced
  • 1 teaspoon anchovy paste, or 2-3 anchovies
  • ¼ teaspoon nutmeg, grated
  • ½-3/4 cup parmesan, grated
  1. You will need a large stainless steel pan that is stovetop safe for this recipe. Set the pan to cover 2 burners on medium-high heat.
  2. Melt the 3 tablespoons butter. Add sliced chicken. Cook for 1-2 minutes, just enough to caramelize the sides. Add mushrooms and cook an additional 1-2 minutes. Deglaze the pan with white wine if needed.
  3. Turn heat to high. Add sliced potatoes and onion. Fill ¼ of the pan with boiling water. Cover with foil and cook for 5-6 minutes.
  4. Add heavy cream, anchovy paste, nutmeg, salt, pepper, garlic, thyme, bay leaves, and parmesan.
  5. Grate more parmesan cheese of top and bake, uncovered, in the oven at 425 for 15-20 minutes.
If you do not have a stove top safe pan, you can still make this in the oven, although the cooking time will increase to 1-1.5 hours.

You can slice the potatoes and onions by hand or a mandolin slicer if you don’t own a food processor with a slicing attachment.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/quick-potato-and-chicken-dauphinoise/