Rachael Ray: Rachael's Daytime Talkshow

By nanarose

Ingredients

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• For the Béchamel:
• 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

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields:

Preparation

Preheat oven to 400ºF.

For the béchamel, 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 béchamel 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 béchamel. Repeat layers twice and top with remaining béchamel 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.

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Preheat oven to 400ºF.

For the béchamel, 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 béchamel 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 béchamel. Repeat layers twice and top with remaining béchamel 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.