Post 118: Recipes? What's going on? Dauphinoise Potatoes, chorizo stuffed chicken breast

Something's gone wrong here. I've done some cooking which involves a recipe and multiple pans. Maybe I need a little lie down.

 

There are only two better uses I can think of for the mighty potato:
- Belgian chips
- Proper roasted in plenty of fat roasties

 

So, with some surprise, I report this was my first ever attempt at Dauphinoise's. I looked up a few recipes and went with the easiest of them:

• Handful of salt, a bit less of pepper
• 5 cloves garlic, fine chopped
• 8 medium estima potatoes, sliced 2-3mm thick. This was quite enjoyable, as I got to play with my big knife and it all felt proper-cheffy (which obviously I'm not)
• Mix, and squash flat into a baking pot
• Nearly cover in double cream, a 500 ml pot.

 

The recipe said to cook for an hour @160c, but I gave it 1 1/2 hours and it seemed to be better for the extra half hour. Certainly a bit more crozzled on top; which I wanted. I was guessing a bit at quantities this was probably enough for about 6; certainly more than enough for the 4 of us.

 

To serve with this, I was again feeling slightly fancy; although not Masterchef levels fancy. I went for a chicken breast, stuffed with garlic (5 more cloves between 4 breasts), emmenthal cheese, chorizo - sliced ~5mm thick. This I wrapped in another layer of emmenthal and some serano home. I cooked these wrapped in foil for 20 minutes and then opened the foil for the last few minutes. All aimed at ensuring the ham was dried but not frazzled, which I think I achieved.

 

Served alongside a boiled cabbage: well, there was quite enough excitement on the plate already!