Rachael Ray: Rachael's Daytime Talkshow

Buffalo Chicken Potato Casserole

Aired on: January 29, 2013

Ingredients

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

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.