Saturday, May 18, 2013

Buffalo Chicken Scalloped Potatoes

A hybrid of the ever loved scalloped potatoes and a delicious hot cheesy dip.

2-3 cups Thinly slice red or white potatoes
2 breasts rotisserie chicken diced/or shredded
8 oz (250g) or 1 pkg cream cheese
1/2 cup Frank's Red Hot Original sauce
1 Tbsp (or more!) Red Rooster Sriracha sauce
2 cups shredded 3 cheese mix (Mozza, Provolone, Parmesan, or you can use Monterey, Cheddar)
 Bleu Cheese crumbled
1 1/2 cups Milk
3 tbsp flour
3 tbsp butter
1/2 tbsp garlic powder
1 tsp ground black pepper
1 tsp salt

Pre-heat oven to 350*F.
Soften the cream cheese in the oven in an ovenproof dish while it preheats.

In a small saucepan melt the butter, garlic powder, salt and pepper and slowly whisk in flour.  When smooth, slowly add in milk while whisking.  Bring to a boil and add one cup of shredded cheese and half bleu cheese, stirring to keep it smooth.

Remove the softened cream cheese and stir in the remaining bleu cheese, chicken and hot sauces until well mixed and coated.

Place a layer of thinly sliced potatoes on the bottom of a lightly greased ovenproof baking dish. Cover with some cheese sauce and then spoon 1/3 chicken-cheese mixture onto potatoes, then place another layer of potatoes and repeat until finished.  Top with the remaining shredded cheese.

Cook uncovered in oven for 1 hour.