Prep 30 mins
Cook 40 mins
When my nephew was just three, I made potatoes Dauphinoise for Mother’s Day. He spent the evening nibbling on "dolphin potatoes." That memory came back to me as this was in the oven and has been named for him. The preparation of this Italian-French inspired dish goes quickly and leaves you with a lovely company worthy dish, but don’t let that stop you from making it for the family. The best part is no one will know that the sinfully rich sauce is light and low-fat.
- 4 red potatoes, in paper thin slices
- 2.46 ml salt
- 283.49 g box frozen spinach, thawed and drained
- 36.97 ml olive oil
- 1 small onion, finely diced
- 2 clove garlic, minced
- 14.79 ml fresh basil, chopped
- 4.92 ml fresh oregano, chopped
- 340.19 g boneless skinless chicken breasts, trimmed and cut into 1/2 inch cubes
- 354.88 ml baby portabella mushrooms, sliced
- 177.44 ml nonfat dry milk powder
- 177.44 ml chicken broth or 177.44 ml water
- 59.14 ml dry white wine
- 29.58 ml flour or 9.85 ml arrowroot
- Pre-heat over to 375 degrees
- Slice red potatoes paper thin, preferably with a mandolin; soak slices in water with 1/2 teaspoon of salt while preparing other ingredients
- Add 2 teaspoons of olive oil to a non-stick pan and begin to cook 1 clove of garlic with 1/3 of the diced onion for 2 minutes; add spinach and 2 teaspoons of basil and oregano; continue to cook another 3 minutes
- Add 2 teaspoons of olive oil to a second (larger) non-stick pan over medium to high heat; add remaining garlic, onion and sliced mushrooms; cook until mushrooms are tender and put in a medium bowl or plate
- Add 2 teaspoons of oil to the same pan you cooked mushrooms; stir in remaining garlic, onions and chicken and cook five minutes until chicken is opaque but not cooked through; add to bowl with mushrooms
- Mix together chicken broth and non-fat dry milk; add to pan used for mushrooms and chicken and cook for one minute; add white wine, 1 teaspoon of basil
- Return mushrooms and chicken to pan and let cook three minutes; sprinkle flour or arrowroot to the pan and cook an additional 3 minutes
- Add salt and pepper to taste
- Lightly oil 8" by 8" pan with olive oil
- Layer 1/3 of drained potatoes on the bottom of the baking dish; top with 1/2 spinach; top that with half the chicken and mushroom mixture
- Repeat layers, finishing with the remaining potatoes; drizzle last bit of oil
- Bake for 40 minutes; top layer should be browned and the sauce bubbly
I've made this recipe twice now~ once with potatoes and once with sweet potatoes. Our family prefers the sweet potatoes. Other than that, I did everything per the recipe. I keep cooked cubed chicken breast in the freezer so I used those. Great flavors~ even my picky 7 year old loved it (especially the "dolphin" part!) Thanks for posting toni!
What a wonderful dish! I only made a few slight changes to suit my famlies taste. For one I just scaled it down a bit since it is just me and my mother, also I carmelized my onions before adding the spinach and I used more wine than broth as well and also used cornstarch. All in all a great dish when I have the the time to throw it together, but the next time I have left over cooked chicken and baked potatos (which happens a lot) I will try this again to speed up the cooking and prep of the recipe and tell you how it goes.
Really excellent dish. More prep then I usually would do for a weeknight, but it gave me a chance to use my mandolin (that dh brought into the marriage almost 10 years ago and I have never used!). I used a little more basil then called for and left out the oregano (didn't have any). Very good taste. I used the arrowroot and a sweet white wine. This smelled so good while each section was cooking and was a lovely presentation. Dh put some parmesean on his but I thought mine was perfect as is! Thanks Toni! This one is wonderful!