Classic Potato Dish and Chicken Fingers

Gratin Dauphinoise
Ingredients:
2 TBSP butter, room temperature
8-10 small potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 tsp. salt
1/4 tsp. nutmeg
1 dried bay leaf
Pepper
1 cup shredded cheddar cheese (the recipe calls for Gruyere cheese but I can never find it)

Directions:
Preheat oven to 400 degrees. Generously butter a 9x13 baking dish. Peel and slice potatoes into thin rounds. Place slices in a bowl of cold water to prevent discoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring just to a simmer over medium heat. Drain potatoes and transfer to baking dish. Pour the milk mixture over potatoes and discard the bay leaf. Season with pepper and dot with with butter, distributing evenly over entire surface. Bake 40 minutes, remove from oven cover with cheese and bake an extra 10 minutes.

This recipe is from Martha Stewart.


Chicken Fingers
Ingredients:
6-8 chicken tenderloins
15 saltine crackers
1/4 cup grated Parmesan cheese
1/2 tsp. thyme
2 TBSP olive oil
2 TBSP Dijon mustard


Directions:
Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil and spray with cooking spray. In a shallow bowl, crush saltine crackers until a fine crumb, add Parmesan cheese and thyme, season with salt and pepper. In another shallow bowl combine the olive oil and Dijon mustard. Dip chicken in Dijon mixture covering both sides then cover chicken in the saltine mixture. Place on cookie sheet. Repeat with all pieces of chicken. Bake for 25 minutes.

I don't remember where I got this recipe. I don't know why, but I always make these two dishes together. It's a great combination!