That all sounds delicious! I think I'll be trying the chicken.
For the potato gratin, we have discovered over time that what it needs is long, slow cooking. Our recipe: 1 lb spuds, finely sliced (a mandolin is great for this), 1 pint of: [mixed cream/milk, with 1 clove pulped garlic, freshly ground black pepper, a little nutmeg, and some salt. Spread the potato in the gratin dish, make sure the liquidy stuff is well mixed, then pour it over the spuds. Dot with butter. Put it in a medium/lowish oven and don't expect to eat for two hours.
As for the ratio of potato to liquid, it doesn't just double if you want to do more. Two pounds of potatoes and two pints of liquid is WAAAAy too much liquid. We've had some mistakes, which is why I don't do this dish when there are guests!
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For the potato gratin, we have discovered over time that what it needs is long, slow cooking. Our recipe: 1 lb spuds, finely sliced (a mandolin is great for this), 1 pint of: [mixed cream/milk, with 1 clove pulped garlic, freshly ground black pepper, a little nutmeg, and some salt. Spread the potato in the gratin dish, make sure the liquidy stuff is well mixed, then pour it over the spuds. Dot with butter. Put it in a medium/lowish oven and don't expect to eat for two hours.
As for the ratio of potato to liquid, it doesn't just double if you want to do more. Two pounds of potatoes and two pints of liquid is WAAAAy too much liquid. We've had some mistakes, which is why I don't do this dish when there are guests!