The weather hit 70 degrees the other night and naturally, I craved fall food. I wanted potatoes, but needed a protein. I had a rotisserie chicken in the fridge that needed to be used so I shredded that and decided to make a scalloped potatoes dish and incorporate the shredded chicken. Working under pressure for a weeknight meal. That’s how it’s done! Get creative!

A homemade cheese sauce always makes it a little more like comfort food. I added some chili powder and a mix of gouda and cheddar cheese for some extra flavor.

Chicken Scalloped Potatoes

Prep time: 15 minutes | Cook time: 50 minutes | Total time: 1 hour and 5 minutes

Ingredients

• 4 cups thinly sliced potatoes
• 4 cups shredded rotisserie chicken
• 3 tbs butter
• 3 tbs flour
• 1 1/2 cups milk
• 2 tsp salt
• 1 tsp chili powder
• 1 cup grated gouda cheese
• 1 cup grated cheddar cheese
• 2 tsp smoked paprika
• 2 cups shredded cheddar cheese
• 2 tsp garlic powder
• 2 tsp oregano

Recipe

• Preheat oven to 350.
• Using a mandoline, slice your potatoes into thin slices. Here’s my favorite mandoline.
• In a large saucepan, melt the butter and then stir in the flour.
• Whisk in the milk and season with salt and chili powder.
• Once it begins to boil, reduce the heat stirring occasionally until it begins to thicken.
• Stir in the 2 cups grated gouda and 2 cups grated cheddar cheese. Slowly stir until all of the cheese is melted and the mixture is smooth.
• Using an 8×8 or 9×9 casserole dish, place a layer of potatoes on the bottom of the pan.
• Add 2 cups shredded chicken on top of the potatoes.
• Sprinkle 1 tsp garlic powder and 1 tsp oregano.
• Add half of the cheese mixture over the top.
• Sprinkle 1 tsp smoked paprika and 1 cup shredded cheddar cheese.
• Repeat those layers one more time.
• Bake in the oven at 350 for 50 minutes. Remove from oven and serve immediately.
• Enjoy!

XO, Rachel