Chicken and Potato Gratin With Brown Butter Cream

Ingredients for Chicken and Potato Gratin With Brown Butter Cream

• 1.4kg skin-on, bone-in chicken thighs and drumsticks

• 7 1/2 teaspoons kosher salt, divided

• 450g small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise

• 230g small or medium shallots, halved through root ends

• 5 Esslöffel ungesalzene Butter, aufgeteilt

• 180ml Schlagsahne

• 2 Knoblauchzehen, fein gerieben

• 1/2 Teelöffel frisch gemahlener schwarzer Pfeffer

• 1/4 Teelöffel frisch geriebene oder gemahlene Muskatnuss

• 8 Zweige Thymian

• 8 Salbeiblätter

• 100g country-style bread, preferably day-old, torn into large pieces

• 1 lemon, cut into wedges (optional)

How to make Chicken and Potato Gratin With Brown Butter Cream

Season chicken all over with 4 teaspoons salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.

Place a rack in middle of oven; preheat to 218°C. Toss potatoes, shallots, and 2 teaspoons salt in a large bowl.

Melt 60ml butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5–8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1 1/2 teaspoons salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.

Heat remaining 1 tablespoon butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don’t place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don’t get too crispy when they bake.

Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5–10 minutes.

Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 140g ). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5–7 minutes. Let cool.

To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

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