My husband grew up in Idaho so potatoes have become a staple in our house. I am always trying to create new potato dishes. My family loves chicken cordon bleu. So adding this concept to potatoes was a huge hit with my family.
Chicken Cordon Bleu Potatoes
- 10 small Idaho russet potatoes, washed and sliced thinly
- 1 rotisserie chicken, skin discarded, meat diced
- 1/2 pound slices of deli ham
- 2 cups swiss cheese, grated
- 3-1/2 tablespoons flour
- 3-1/2 tablespoons butter
- 3 cups milk
- 1 tablespoon garlic powder
- 2-1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 4 tablespoons dijon mustard
- 4 ounces cream cheese
- 1/2 cup parmesan cheese, grated
- 1 cup bacon crumble
Step 1: Make Creamy Dijon Sauce
Preheat oven to 350 F. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, 1/2 teaspoon salt, 1/4 teaspoon salt, and mustard. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and parmesan until smooth. Remove from heat.
Step 2: Assembly
Toss the sliced potatoes with 2 teaspoons of salt and 1/2 teaspoon of pepper. Spray a 9x13 inch baking dish with cooking spray. Spread 1/4 cup of sauce in the bottom of pan. Layer 1/3 of potatoes. Add half of chicken, ham, and swiss cheese. Layer another 1/3 of potatoes and spread 1/2 of remaining sauce over potatoes. Repeat layering with the remaining chicken, ham, swiss and potatoes. Spread remaining sauce over potatoes. Add bacon crumble. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes uncovered.