Roast chicken with parmesan & thyme dauphinoise potatoes - Good Food Middle East
Break away from your usual roast chicken and potatoes with this version that uses the meat juices to baste a creamy dauphinoise. It’s sure to impress for Sunday lunch
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Ingredients
- 25g butter, at room temperature
- 1.2kg Maris Piper or King Edward potatoes, peeled and very finely sliced – for the best results, use a mandoline or the slicing blade of a food processor
- 15g parmesan, finely grated
- small bunch of thyme, leaves picked and stalks reserved for the chicken
- 300ml double cream
- 1 chicken (about 1.5kg)
- 3 unpeeled garlic cloves, bashed once with the side of a knife
- 3 bay leaves
- cooked cabbage or kale, to serve (optional)
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