Potatoes au Gratin aka Julia Child's Dauphinoise Potatoes and Red Chicken

Nothing cures chilly winter nights more than a beautiful, bubbling skillet of cheesy potatoes.  I attempted Julia Child's Dauphinoise Potatoes over our new years weekend and I am so glad I did.  I now have a new favorite side dish...I just need to learn to adjust it down for two people though, because I made enough for a potluck of 30 guests!

There's another winter storm brewing up and expected to hit us this weekend.  I am feeling a sense that I will be curled up in my blanket with Princess Brinkley watching another viewing of one of my favorites...Julie & Julia!   

These were so good and made great leftovers (since I had plenty to spare).  I served them the next week with my "Red Chicken".  I don't know why I call it Red Chicken, other than one of my daughters called it that when she was little, and still does to this day.  I'm quite certain that there is some professional, Epicurean fancy name for it, but in our simple home it will forever be... Red Chicken.

My sister-in-law taught me the chicken recipe many, many years ago.  It is such an easy main dish to put together and I love it every time.  Your house will smell amazing too as it is baking!

Here's the very simple low down on our "Red Chicken".

1 cut up whole fryer chicken
1 bottle Russian salad dressing
1 can jellied cranberry sauce (like used at Thanksgiving)
1 envelope dry Lipton onion soup mix

Preheat oven to 350 degrees.  Spray large 9x13 glass cooking dish with non-stick spray.

In a medium bowl, mix the salad dressing, cranberry sauce and onion soup mix. Whisk really well to incorporate all ingredients.  Set aside.

Place chicken pieces flat in cooking dish.  Pour sauce mixture all over chicken pieces.

Cover cooking dish with aluminum foil.  **Tip: Spray foil with non-stick spray on side that will be covering the chicken, so it doesn't stick to the sauce as it cooks.

Bake for one hour.

Yes, it's that easy!

Potatoes au Gratin (Dauphinoise)
Courtesy of recipetineats.com

1 1/2 cups heavy cream 
2 garlic cloves , minced
2 tbsp unsalted butter , melted
2.5 lb starchy potatoes , Russet
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere (or mozzarella) cheese 
2 tsp thyme leaves , fresh (optional - but highly recommended)

1. Place butter, cream and garlic in a bowl. Mix until combined.
2. Preheat oven to 350F.
3. Peel the potatoes and slice them 1/8"/3 mm thick. (even better if you have a Mandoline slicer, just be very, very careful!)
4. Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream, scatter with 1/3 of
the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
5. Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
6. Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
7. Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5
minutes before serving.

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