The newest Epi recipe comes to us from xtianreynoso: Chicken and Potato Gratin With Brown Butter Cream.
1 lb. small potatoes , halved lengthwise¾ cup heavy cream¼ tsp. freshly grated or ground nutmeg1 lemon, cut into wedges Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5–8 minutes. Immediately remove from heat and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
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