Dijon Chicken Potatoes Dauphinoise Recipe

overhead view of chicken thighs and potatoes dauphinoise in a braiser.

5 from 1 vote

Dijon Chicken Potatoes Dauphinoise Recipe

Tender chicken thighs bake alongside creamy, flavorful potatoes Dauphinoise in a rich Dijon cream sauce for a cozy yet elegant meal in just one pan.

Prep Time25

Cook Time1

Total Time1 25

Course: Dinner, Main Course

Cuisine: French

Servings: people

Calories: 936kcal

Author: Becky Hardin

Equipment

Mandoline Slicer
12-inch Oven-Safe Sauté Pan or 4-Qt Baking Dish

Ingredients

1¾ pounds Yukon gold potatoes *
1 cup heavy cream
½ cup whole milk
2 tablespoons Dijon mustard
1½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme leaves **
1 pinch freshly ground nutmeg ***
6 bone-in, skin-on chicken thighs
2 cloves garlic crushed
¼ cup grated Parmesan cheese plus more, for garnish
fresh parsley, chives, or tarragon optional, for garnish

Instructions

Preheat the oven to 350°F with a rack in the center.
Using a mandoline or a sharp knife, slice the potatoes into ⅛-¼ inch slices.
1¾ pounds Yukon gold potatoes
In a large bowl, whisk together the cream, milk, mustard, salt, pepper, thyme, and nutmeg.
1 cup heavy cream, ½ cup whole milk, 2 tablespoons Dijon mustard, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme leaves, 1 pinch freshly ground nutmeg
Add the potatoes and stir to coat.
Use a slotted spoon to transfer the potatoes to a large oven-safe pan or baking dish, reserving the cream mixture.
Place the chicken in the remaining cream mixture and turn to coat. Arrange the chicken skin-side up in the pan.
6 bone-in, skin-on chicken thighs
Fan out the potato slices around the chicken so the edges stand slightly upright. Pour the remaining cream mixture over the top and tuck in the garlic cloves. Cover tightly with a lid or foil and bake for 20 minutes.
2 cloves garlic
Spoon some of the cream mixture over the exposed potatoes, re-cover, and bake for another 15 minutes, until the potatoes are tender.
Sprinkle with Parmesan and bake uncovered 25-30 minutes more, until the potatoes are lightly browned and the chicken reaches 175°F.
¼ cup grated Parmesan cheese
Serve hot, garnished with extra Parmesan and herbs, if desired.
fresh parsley, chives, or tarragon

Notes

*Yukon gold potatoes are ideal because their waxy texture holds shape while still turning creamy. Russets will give a softer, more melt-in texture but may break apart slightly.

**Fresh thyme can be used (double the amount), or swap in herbs de Provence or a pinch of dried rosemary if that’s what’s on hand.

***You can use either freshly grated or pre-ground nutmeg. If you’re out of both, simply leave it out.

Tips:

This recipe was developed using a 12-inch, 3.3-quart enameled braising pan. If using a smaller pan, stick with just 4 or 5 chicken thighs so the potatoes don’t steam instead of roast.
A mandoline is the best way to get thin, even potato slices. Wear cut-proof gloves while slicing for safety. Aim for ⅛-¼ inch slices.
Fully whisking combines the fat from the cream with the milk so it doesn’t separate in the oven. This step ensures a smooth, cohesive sauce that bakes evenly around the potatoes.
Fanning the potato slices upright helps them brown and crisp along the edges, adding texture contrast to the creamy interior. If you prefer a more traditional gratin, lay them flat instead for a softer result
Tucking whole crushed cloves into the dish infuses the sauce subtly instead of overpowering it. Finely minced garlic will give a stronger hit if that’s your preference.
Covering traps steam so the potatoes soften before browning. Removing the cover later allows the top to caramelize and crisp. This two-stage baking is what creates the perfect texture balance.
Spooning the cream over the potatoes halfway through redistributes moisture and flavor, keeping the top layer from drying out while enriching the surface.
Adding the Parmesan near the end prevents it from burning and gives a beautifully bronzed crust.
For extra browning, finish under the broiler for 1–2 minutes, watching closely.
Properly cooked chicken thighs should read 175°F on an instant-read thermometer.
Serve hot from the oven when the cream is still bubbling and the top is crisp. Let it rest 5-10 minutes before serving so the sauce thickens slightly.
A simple green salad with lemon vinaigrette or lightly cooked green beans balances the richness. It also pairs beautifully with dry white wines like Chardonnay or Sauvignon Blanc.
Reheat leftovers in a 350°F oven until warmed through.

Make-Ahead: Assemble the dish completely except for the cheese, then cover and refrigerate up to 24 hours. Let it sit at room temperature for 30 minutes before baking. Add 5-10 extra minutes of bake time if starting cold, then top with cheese before the final 15-20 minutes of baking.

Storage: Store chicken thighs and potatoes dauphinoise covered in the fridge for up to 3 days.

Nutrition