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Chicken and Potato Gratin With Brown Butter Cream

Name: Chicken and Potato Gratin With Brown Butter Cream
Ingredients: 3 lb. skin-on, bone-in chicken thighs and drumsticks; 7½ tsp. kosher salt, divided; 1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise; 8 oz. small or medium shallots, halved through root ends; 5 Tbsp. unsalted butter, divided; ¾ cup heavy cream; 2 garlic cloves, finely grated; ½ tsp. freshly ground black pepper; ¼ tsp. freshly grated or ground nutmeg; 8 sprigs thyme; 8 sage leaves; 3½ oz. country-style bread, preferably day-old, torn into large pieces; 1 lemon, cut into wedges (optional); 3 lb. skin-on, bone-in chicken thighs and drumsticks7½ tsp. kosher salt, divided1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise8 oz. small or medium shallots, halved through root ends5 Tbsp. unsalted butter, divided¾ cup heavy cream2 garlic cloves, finely grated½ tsp. freshly ground black pepper¼ tsp. freshly grated or ground nutmeg8 sprigs thyme8 sage leaves3½ oz. country-style bread, preferably day-old, torn into large pieces1 lemon, cut into wedges (optional)

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3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)
3 lb. skin-on, bone-in chicken thighs and drumsticks7½ tsp. kosher salt, divided1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise8 oz. small or medium shallots, halved through root ends5 Tbsp. unsalted butter, divided¾ cup heavy cream2 garlic cloves, finely grated½ tsp. freshly ground black pepper¼ tsp. freshly grated or ground nutmeg8 sprigs thyme8 sage leaves3½ oz. country-style bread, preferably day-old, torn into large pieces1 lemon, cut into wedges (optional)