Originally aired January 29, 2013
- For the Bechamel:
- 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
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 bchamel 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.