Roast Chicken and Potatoes au Gratin

au grat·in

/ˌō ˈgrätn/
Adjective-
Sprinkled with breadcrumbs or grated cheese or both, and browned. 

Continuing the theme of comfort food that has gone with this week’s wonderfully dry cold snap, here is a basic roasted chicken, which I served with potatoes au gratin. Below I will give descriptions of what I did, keeping it ridiculously simple on the chicken, but both dishes really. If you want an expert recipe, versions of both can be found in Julia Child’s classic cookbook. Consult for an expert opinion…

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Not exactly a well rounded meal, but delicious!

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The Potatoes au gratin got nice and browned

What I used:

  • whole chicken
  • butter
  • salt and pepper
  • 2 potatoes
  • gruyere cheese (any will do)*
  • milk

What I did (Chicken):

  1. removed the innards
  2. patted it dry
  3. rubbed it down with softened butter (inside and out)
  4. salt and peppered (inside and out)
  5. Put in the oven at 425 for 15-20 minutes, rotating and browning
  6. roast at 350 until done (check at an hour or so)

What I did (Potatoes):

  1. peel potatoes
  2. slice really thin (I used a cheap mandolin for this)
  3. butter a shallow baking dish
  4. rinse and pat dry potatoes (take off some of the starch)
  5. put half the potatoes on the bottom of the dish
  6. add salt and pepper
  7. add small dots of butter
  8. add shredded cheese
  9. put the other half of the potatoes on
  10. repeat 6, 7, 8
  11. bake at 425 until done (or bake it with the chicken at 350, and when you take the chicken out (and tent it to rest) turn the heat up and move it to the top shelf to brown.)

*For the cost conscious this is a great meal. The chicken was around $4, and the total of the rest (minus cheese) less then a dollar. Using an inexpensive cheddar instead of gruyere would make the whole meal less then $6.
^ Definitions from dictionary.com

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One thought on “Roast Chicken and Potatoes au Gratin

  1. Tab says:

    Yum! Comfort food.

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