I just want to start off by saying how much I love Dauphinoise potatoes, they’re so quick and easy to prepare and go with anything, meat, poultry or fish. I wanted to do something fairly simple for my lunch the other day at work and did not fancy the usual sandwich or chips, I also wanted to include my peppercorn sauce recipe in as I have been asked a couple of times how it is made and so now I can just point them to this link.
So here are my ingredients:
1 Chicken breast which I will butterfly
For the Dauphinoise I
have:
3/4 cup of cream
3-4 small Maris piper potatoes
1 large clove of garlic
Salt and pepper
For the peppercorn sauce I have:
1 Large tablespoon of green peppercorns in their own brine.
1 Tablespoon of Worcestershire sauce,
Cracked black pepper
1/2 Shot of brandy,
40ml Thin gravy mix
80ml Double cream
Salad to serve
As I am using quite a deep dish for the Dauphinoise they
will take the longest to cook, so I peeled the potatoes and thinly sliced them,
then I mixed them in a bowl with some pureed garlic and cream then layered them
in the dish, pressed them down firmly and poured over the cream.
They go in the oven on about 160 c for about 40 mins, or
until the potato is fully cooked
Once the potatoes are in oven the next thing is to butterfly
your chicken and heat a pan with a little oil, once hot put your chicken in and
seal both sided then finish the chicken in the oven, if you do not have an
ovenproof you can transfer the chicken on to a tray.
When the chicken and potatoes are about 5-10 mins away you can
start your peppercorn sauce. Put a pan on medium heat with the peppercorns and Worcestershire
sauce and some black pepper, once the pan is hot you can put the brandy in and flambé
it. As soon as the flame goes out add your thin gravy mix and turn down to low,
once it has reduced by half add your cream and a little more pepper if needed
and keep stirring on a low heat until sauce is thick, remember to try the sauce
and add more pepper, Worcestershire sauce or cream depending on your taste.
Once the potatoes are in oven the next thing is to butterfly
your chicken and heat a pan with a little oil, once hot put your chicken in and
seal both sided then finish the chicken in the oven, if you do not have an
ovenproof you can transfer the chicken on to a tray. 
When the chicken and potatoes are about 5-10 mins away you can
start your peppercorn sauce. Put a pan on medium heat with the peppercorns and Worcestershire
sauce and some black pepper, once the pan is hot you can put the brandy in and flambé
it. As soon as the flame goes out add your thin gravy mix and turn down to low,
once it has reduced by half add your cream and a little more pepper if needed
and keep stirring on a low heat until sauce is thick, remember to try the sauce
and add more pepper, Worcestershire sauce or cream depending on your taste.
Once the chicken is fully cooked and the potatoes are ready
take them out the oven, you could also use the juices from the chicken to add
to your pepper sauce for extra flavour and finally plate up with a little bit
of salad or some fresh vegetables if you prefer and ENJOY 
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