Gratin Dauphinois with Roast Chicken

Ingredients

Quantities are for one portion.

• 100 mldouble cream
• 150 gchicken breast
• 15 mlolive oil
• 100 mlwhole milk
• salt and pepper to taste
• 30 ggruyère cheese, grated
• 10 gbutter
• 250 gpotatoes, thinly sliced
• 1garlic clove, crushed

Method

1. Preheat the oven. rub an ovenproof dish with the crushed garlic, then grease strongly with the butter.
2. Layer the thinly sliced potatoes evenly throughout the dish.
3. Whisk the milk, double cream, salt, and pepper together. Pour the cream mixture over the potato layers.
4. Top the dish with the grated gruyère cheese, then bake until the potatoes are tender and the top is profoundly golden.
5. In the meantime, season the chicken breast with salt and pepper.
6. Heat the olive oil in a pan and sear the chicken on both sides. Transfer the chicken into the oven to finish cooking.
7. present the rich potato gratin alongside the sliced, juicy roasted chicken.