Chicken Cordon Bleu Scalloped Potatoes

• Gluten free

• Meat

  • 1 Chicken breast, Large
  • 6 oz Ham

• Produce

  • 3 lbs Gold potatoes
  • 2 tsp Thyme, dry

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 10 oz Mozzarella/provolone shredded cheese mix
  • 1 Salt

• Dairy

  • 2 cups Heavy whipping cream
  • 1/4 cup Sour cream

Found on willcookforsmiles.com

Description

Ingredients

• 1 large chicken breast
• 6 oz ham
• 3 lbs gold potatoes, washed well
• 10 oz Mozzarella/Provolone shredded cheese mix
• 2 cups heavy whipping cream
• ¼ cup sour cream
• 2 tsp dry thyme
• 2 tsp Dijon mustard
• Salt

Directions

• Cook chicken breast over medium heat until cooked through. Set aside to cool until it can be handled.
• Preheat oven to 350 and grease a 13×9 baking pan.
• In a mixing bowl, whisk together sour cream, heavy cream, thyme, Dijon mustard and salt. Set aside.
• Dice ham and chicken and set it aside.
• If you have a mandolin slicer, slice potatoes thin. (If you dont have one just slice them thin with a knife.)
• Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Dont 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 layer: third of potatoes, remaining chicken and ham, and third of cheese.
• Pour some more cream sauce over the top, evenly all over.
• Layer remaining potatoes on top. Spread remaining cream mixture and cheese over the potatoes.
• Bake for 65-75 minutes until potatoes are done. You can stick a butter knife slowly in the middle and feel how easily it goes through the potatoes.
• Note: **If youre trying to use up some holiday ham, this would be a very nice dish to make. You can even skip the chicken and just use your leftover ham.