Creamy Chicken Scalloped Potato Bake

 

 

 

 

 

 

 

 

Tender, moist chicken, thinly sliced potatoes, and onions are smothered  in a creamy sauce that’s absolutely amazing. It’s a little bit addictive; it’s a dish that makes it nearly impossible to stop after the first serving.

Creamy Chicken Scalloped Potato Bake

2 tablespoons butter

2 cloves garlic, minced

1 small white onion, peeled and thinly sliced

¼ cup flour 

 

2 cups half and half

½ cup of chicken stock 

3-4. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)

2 lbs. boneless, skinless chicken thighs, cut into pieces

2 cups Monterey Jack Cheese, divided

½ cup shredded cheddar cheese

 

Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non stick spray.  In a medium skillet add the olive oil and butter and sear the chicken on medium heat until lightly brown.  Remove to a plate and set aside.  Add the onions and garlic to the same skillet and cook over  medium low heat until the onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to make sure it doesn’t burn. 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce heat to low. Combine half and half and chicken broth and add slowly to the skillet whisking the whole time as it thickens. The mixture will become very thick so continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Reduce heat and stir in one cup of the Monterrey Jack cheese and the half cup of cheddar and stir until completely melted.

Pour a little sauce on the bottom of the greased baking dish. Just enough to cover.  Place ⅓ of the potatoes in the dish and season with salt and pepper. Add pieces of the chicken on top of the potatoes in an even layer.  

 

 

 

 

 

 

 

 

 

 

 

Pour ⅓ of the cream sauce over top. Next, add another layer of potatoes, chicken and cream sauce. Repeat layers ending with sauce.   Sprinkle remaining cheese on top.

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake for 45 minutes. Test the potatoes with a fork….they should be fork tender. If not, continue to bake for another 15-20 minutes.  Once they are tender, uncover and bake for another 10 minutes until the cheese is golden and bubbly.  Remove from the oven and serve immediately.

 

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