One Pan Chicken and Potatoes Dauphinoise

Potatoes dauphinoise is a classic French gratin dish made with thin layers of potatoes baked in cream until soft. I absolutely adore the texture of those potatoes, so I wanted to turn it into a flavorful, one pan recipe–with chicken, of course! I fanned thinly-sliced Yukon gold potatoes around bone-in, skin-on chicken thighs, covered everything in the most delicious Dijon cream sauce, and baked it up with a cheesy Parmesan topping.

Covering the dish partway through helps the potatoes soften, while finishing uncovered gives them a golden, slightly crisp top. The result? A perfectly creamy chicken dauphinoise that’s restaurant-worthy but easy enough for home cooking!

• 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)