Ingredients
The following ingredients have 10 Servings
- 5 tablespoons butter
- 5 tablespoons flour
- 1 3/4 cups milk
- 1 teaspoon dry mustard powder
- 1 cup hot sauce
- Salt and pepper
- Freshly grated nutmeg
- 4 large baking potatoes
- peeled and cut into 1/8-inch slices
- 4 cups shredded Pepper Jack cheese
- 1 store-bought rotisserie chicken
- skin removed and meat shredded
- approx 4 cups
Instruction
- Preheat oven to 400F
- For the bechamel, heat a small saucepot over medium heat with butter
- Whisk in flour and milk then add in dry mustard
- Add in hot sauce and bring to a boil; reduce heat to a simmer
- Season with salt, pepper and nutmeg, and let thicken a few minutes until the sauce coats a spoon
- In a casserole dish, spoon a thin layer of bechamel and layer with sliced potatoes
- Cover with a third of the shredded chicken, a third of the cheese and top with a third of the bechamel
- Repeat layers twice and top with remaining bechamel and cheese
- Cover with foil and bake for 1 hour then remove foil and let brown for 30-45 minutes or until bubbly and golden brown
