Quick, creamy, and fulfilling is a good description of this great one pan dish! We first tried a version of this recipe done by Jamie Oliver and it has been a favorite ever since. For my husband, a meal is not complete without meat so we added chicken. I, on the other hand, prefer mushrooms, so we add mushrooms. In the end this dish became a combination of each of the family’s favorites. Although not a traditional Dauphinoise, which would usually have potatoes, milk and no cheese, yet it’s a great inspiration to the final creation! This easy Dauphinoise is a quick family dinner solution and is impressive to serve to guests!
- 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
- 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.
- 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.
- 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.
- Add heavy cream, anchovy paste, nutmeg, salt, pepper, garlic, thyme, bay leaves, and parmesan.
- Grate more parmesan cheese of top and bake, uncovered, in the oven at 425 for 15-20 minutes.
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.
Photo Step-By-Step
Prepare the components by slicing up the chicken to about 1/2 inch thick and 1 1/2 inch thick slices.
The key to making this recipe fast is using a food processor to slice up the potatoes, about 1/4 inch thick, onions, 1/8 inch thick, and mushrooms 1/4 inch thick.
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.
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.
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.
Add heavy cream, anchovy paste, nutmeg, salt, pepper, garlic, thyme, bay leaves, and parmesan.
Grate more parmesan cheese of top and bake, uncovered, in the oven at 425 for 15-20 minutes.
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