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.