Upgrade this classic potato side dish with the flavors of a decadent chicken cordon bleu creating a creamy and cheesy comfort dish.
CHICKEN CORDON BLEU SCALLOPED POTATOES serves 8
1 tablespoon butter
2 skinless, boneless chicken breasts
6 ounces cooked tavern ham (see notes)
3 pounds gold potatoes washed well
2 LARGE shallots, diced
10 ounces Mozzarella/Provolone shredded cheese mix
2 cups heavy whipping cream
1/4 cup sour cream
2 teaspoons chopped thyme (FRESH if you have it)
2 teaspoon Dijon mustard
FRESH ground sea salt and black pepper, to taste
- Preheat oven to 350°.
- Grease a 13×9 baking pan.
- Heat butter in non-stick skillet.
- Cook chicken breast over medium heat until cooked through. Set aside to cool slightly.
- In the same pan add the shallots and quickly sear to brown.
- Whisk together the sour cream, heavy cream, thyme, mustard and FRESH ground sea salt and black pepper. Set aside.
- Dice ham and chicken and set it aside.
- Slice potatoes thinly. A mandolin will make quick work and even slices.
- Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don’t stack the potatoes but rather overlap a little bit if you have to.
- Spread half of the diced chicken and diced ham over potatoes, evenly.
- Spread a third of cheese mix over the the meat.
- Sprinkle some salt on top.
- Drizzle some cream mixture over the cheese.
- Repeat the second and third layers ending with cheese.
- Tent with foil and bake for 60 minutes or so until potatoes are for tender, turning half way through. Remove foil at the 45 minute mark.
NOTES:
- Use leftover holiday ham (I like a nice tender country tavern style ham). This recipe can also be made with ALL ham or ALL chicken with great success. Bacon also substitutes well in a pinch. Be sure to dice it and cook it until it crumbles.
- In a pinch shredded or diced Ore ida potatoes work well also.
- You can also substitute sharper cheeses for a flavor change.