Chicken and Potato Gratin with Brown Butter Cream

Imagine tender, golden chicken nestled in a bed of creamy potatoes, topped with crunchy, browned breadcrumbs, and infused with the nutty richness of brown butter. That’s what this Chicken and Potato Gratin with Brown Butter Cream is all about. It’s the ultimate comfort dish, perfect for when you need something hearty and satisfying. This dish brings together crispy-skinned chicken, melt-in-your-mouth potatoes, and creamy, herb-infused sauce for an experience that’ll make you want to slow down and savor every bite.

And you know what takes it up a notch? Pairing this rich, savory gratin with Kurvball BBQ Whiskey. The smoky, savory sweetness of Kurvball cuts through the creaminess and enhances the brown butter and sage, adding a subtle BBQ kick that complements the rustic flavors of the gratin. It’s the perfect pairing for cozy nights when you want something a little extra. Let’s dig in!

Recipe: Chicken and Potato Gratin with Brown Butter Cream

Ingredients:

• 3 lb. skin-on, bone-in chicken thighs and drumsticks
• 7½ tsp kosher salt, divided
• 1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
• 8 oz. small or medium shallots, halved through root ends
• 5 Tbsp unsalted butter, divided
• ¾ cup heavy cream
• 2 garlic cloves, finely grated
• ½ tsp freshly ground black pepper
• ¼ tsp freshly grated or ground nutmeg
• 8 sprigs thyme
• 8 sage leaves
• 3½ oz. country-style bread, preferably day-old, torn into large pieces
• 1 lemon, cut into wedges (optional)

Instructions:

1. Season the Chicken:
   Season the chicken all over with 4 tsp kosher salt. Place in an airtight container, cover, and refrigerate for at least 1 hour, up to 1 day. This step enhances flavor and tenderizes the chicken.

2. Prep the Potatoes and Shallots:
   Preheat your oven to 425°F with a rack in the middle position. Toss the halved potatoes and shallots with 2 tsp salt in a large bowl. Set aside.

3. Make the Brown Butter Cream Sauce:
   In a small saucepan over medium heat, melt 4 Tbsp butter, stirring often, until it foams and browns (about 5-8 minutes). Immediately remove from heat (it will continue to darken) and stir in heavy cream, garlic, black pepper, nutmeg, and the remaining 1½ tsp salt. Return the saucepan to medium-low heat, stirring until the salt dissolves and the mixture is warm. Add the thyme and sage, then remove from heat.

4. Sear the Chicken:
   In a large stainless-steel skillet, melt the remaining 1 Tbsp butter over medium-high heat until melted and bubbling. Working in batches, place the chicken skin-side down in the skillet and cook until the skin is golden, about 5 minutes. Transfer the chicken to a 13×9-inch baking dish or 3-quart baking dish, arranging it skin-side up. Reserve the skillet with the pan drippings.

5. Assemble the Gratin:
   Nestle the potatoes and shallots around the chicken in the baking dish. Pour the brown butter cream over the chicken and vegetables, making sure the herbs and spices are evenly distributed. Tuck the herbs among the vegetables to keep them from getting too crispy while baking.

6. Bake the Gratin:
   Bake for about 40 minutes, until the cream is mostly reduced and the chicken and vegetables are dark golden brown. Let the gratin cool for 5-10 minutes before serving.

7. Make the Breadcrumb Topping:
   Meanwhile, pulse the bread in a food processor until you have oat-sized pieces (about 1⅓ cups). Toss the breadcrumbs in the reserved skillet with the pan drippings, stirring to coat. Cook over medium heat, scraping up browned bits with a spatula, until the breadcrumbs are deep golden brown, about 5-7 minutes. Let cool.

8. Serve:
   Top the gratin with the toasted breadcrumbs just before serving. Serve with lemon wedges for a burst of acidity, if desired, and enjoy with a glass of Kurvball BBQ Whiskey to bring out the smoky, savory flavors.

This Chicken and Potato Gratin with Brown Butter Cream is all about layers of comfort – from the rich, nutty sauce to the crispy breadcrumb topping. Pair it with Kurvball BBQ Whiskey, and you’ve got yourself a dish that’s both bold and comforting. The whiskey’s BBQ-inspired notes balance the creamy richness of the gratin and highlight the thyme and sage, making it a perfect match for this cozy dish.