Chicken and Potato Gratin With Brown Butter Cream
"This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney’s chicken gratin calls for making a savory custard, but here you’ll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It’s still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely br..."
INGREDIENTS
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3 lb. skin-on, bone-in chicken thighs and drumsticks
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7½ tsp. kosher salt, divided
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1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
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8 oz. small or medium shallots, halved through root ends
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5 Tbsp. unsalted butter, divided
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¾ cup heavy cream
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2 garlic cloves, finely grated
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½ tsp. freshly ground black pepper
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¼ tsp. freshly grated or ground nutmeg
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8 sprigs thyme
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8 sage leaves
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3½ oz. country-style bread, preferably day-old, torn into large pieces
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1 lemon, cut into wedges (optional)
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