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Dijon Chicken and Scalloped Potato Casserole
Rachel Kim

Dijon Chicken and Scalloped Potato Casserole

Thin potato slices cook in a mustard cream sauce under boneless thighs. A mandoline helps, but a sharp knife and patience work too. Don't use thick slices; the chicken will be done while the potatoes are still firm.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes sliced 1/8 inch thick
  • 1 small yellow onion thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 2 tbsp Dijon mustard
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 3/4 lbs boneless skinless chicken thighs
  • 1/2 cup shredded Gruyere cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Melt the butter in a saucepan, whisk in the flour for 1 minute and gradually whisk in the warm milk.
  3. Simmer until slightly thickened, then stir in the Dijon, 1 teaspoon salt, black pepper and thyme.
  4. Layer the potatoes and onion in the dish, pour over the sauce and cover tightly with foil.
  5. Bake for 35 minutes, then season the chicken with the remaining salt and arrange it over the potatoes.
  6. Cover and bake until the potatoes are tender and the chicken reaches at least 165°F, 25 to 30 minutes.
  7. Uncover, add the Gruyere and bake until browned, about 10 minutes.