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Layers of thinly sliced potatoes baked in cream, egg, herbs and cheese.... served with a golden roasted whole chicken. This is the kind of family food that people get jealous of. A true French classic!
preheat the oven to 180ºC.
rub the chicken with butter with butter and season with salt and pepper.
roast on a baking tray for 40 minutes to start with.
peel and slice the potatoes into thin rounds, then chop the herbs as fine as possible.
beat the double cream with the egg yolks, chives, parsley and thyme.
arrange the potatoes into a baking dish into a neatly arranged single layer, season with a little salt and pepper and pour over enough of the cream mixture to cover.
repeat this several times until you have multiple layers and the dish is full.
cover with tin foil and bake in the oven for 25 minutes alongside the chicken which will already have had a 15 minutes head start.
turn the heat up to 220ºC and uncover the potato dish to cook both the gratin and roast chicken for a further 10 minutes (depending on the size of your chicken) until the potatoes are golden, offer no resistance to a knife and the chicken is golden and cooked through.
allow the chicken and gratin to rest for 10 minutes before serving with a bowl of peas.