Ingredients: |
Ingredients: 1 ½ cups panko breadcrumbs
2 tablespoons unsalted butter, melted
3 pounds russet potatoes (about 4 to 5), peeled and sliced ⅛-inch thick
1 teaspoon salt
4 tablespoons unsalted butter
1 onion, chopped
2 teaspoons minced fresh thyme leaves
3 garlic cloves, minced
6 tablespoons flour
2 cups chicken broth
¾ cup heavy cream or milk
6 ounces Gruyère cheese, shredded
1 to 3 tablespoons Dijon mustard
Pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat each breast cut horizontally in half (into thin cutlets) and then halved crosswise into about 3 by 3-inches pieces
9 ounces deli ham, ¼-inch thick, rind removed and cut into 3-inch pieces
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Directions: |
Directions:Mix the panko with the melted butter. Set aside.
Preheat the oven to 400°F. Place the potatoes, 6 cups water, and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 8 minutes. Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and ½ teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and cream. Bring the mixture to a simmer, whisking often, until slightly thickened. Off the heat, whisk in the cheese and Dijon until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9 by 13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. Pour the remaining sauce evenly over the chicken and sprinkle with the panko topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving. |
This recipe for Chicken Cordon Bleu Casserole is from