Chinese Five-Spice Chicken With Red Cabbage And Potato Gratin

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2 to 3 Idaho potatoes, peeled and sliced 1/16-inch thick on a mandoline

1/2 cup heavy cream

1/4 cup grated Parmesan or Gruyere, plus 4 tablespoons for topping, divided

2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme leaves

1 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Special equipment: 2 (3-ounce) ramekins

6 strips bacon, chopped

1 cup chopped Spanish onion, about 1 large onion

2 cups chopped red cabbage, about 1/2 head

1 tablespoon sugar

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

1/2 cup red wine

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 teaspoons Chinese five-spice powder

1 teaspoon garlic powder

1 teaspoon kosher salt

2 (6-ounce) chicken breasts, boneless and skinless

2 tablespoons butter, unsalted

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