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Herb roast chicken with potato gratin (gratin dauphinois)

An everyday dish for 2, ready in 70 minutes, around $2.35 a serving. People actually plan it with Popotam, and it's in season in October.

70mintotal
≈ $2.35a serving
856kcalper serving
54gof protein
In season in OctoberFreezes well
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Herb roast chicken with potato gratin (gratin dauphinois), a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven to 180 °C, convection if you have it. Peel the 2 garlic cloves and crush them.

  2. Slice the potatoes

    Peel the 300 g of potatoes and cut them into thin rounds, 2 to 3 mm. Don't rinse them, the starch thickens the sauce.

    Tip · Cut the rounds the same thickness, otherwise some stay firm while others are melt-in-your-mouth soft.

  3. Heat the milk and cream

    In the saucepan, add the 8 cl of milk, the 8 cl of cream, half the crushed garlic, the nutmeg, salt and pepper. Heat for 3 min over medium heat, then add the potato rounds and stir.

  4. Build the gratin

    Pour the potatoes and sauce into the baking dish, spread in an even layer and smooth the top. The rounds should be almost covered with liquid.

  5. Season the thighs

    In the roasting dish, toss the 4 thighs with the olive oil, thyme, the rest of the garlic, salt and pepper. Rub the herbs well into the skin.

  6. Bake the gratin and chicken

    Put both dishes in the oven together at 180 °C, chicken skin side up. Take the chicken out after 40 min, when the juices run clear and the meat hits 74 °C inside.

    Tip · Poke the thickest thigh near the bone. If the juices are pink, put it back in the oven for 5 to 10 min.

  7. Finish the gratin

    Leave the gratin in the oven on its own, still at 180 °C, until the top is golden and a knife slides in with no resistance. Cover the chicken to keep it warm.

  8. Rest and serve

    Take out the gratin and let it rest 5 min before serving with the thighs. Spoon the pan juices over the chicken.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 856 kcal. 13% comes from carbs, 25% from protein and 60% from fat.

28 gCarbs
54 gProtein
57 gFat
Per serving (the dish for 2, divided by 2)
Energy856 kcal
Protein54.1 g
Carbs27.9 g
of which sugars3.8 g
Fat57.1 g
of which saturated fat20.1 g
Fiber4.4 g
Salt0.7 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.35 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.71for 2 people
≈ $2.35a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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