I made this yumm-o Chicken Cordon Bleu Au Gratin just the other night. I was looking for something different, delicious and something that I could just pop in the oven. It was all those things and more! It's funny because I was actually planning to make an ordinary Cordon Bleu dish but ended up throwing this together and honestly I'm glad I did. And the best part are the left overs!! Just place it in the oven and go about your to do list. I needs a good hour to bake so I had plenty of time to fold that basket of clean clothes that was sitting for god knows how long in my bedroom. I swear my boys have more clothes than me. Phew. Chores always make an appetite grow. Win win.
Ingredients:4 whole Russet Potatoes, sliced thin
2 green onions, chopped
3 tablespoon butter
3 tablespoon flour
2 cups milk
1/2 cup Parmesan Reggiano
3 chicken breast, sliced thin
2 cups ham, chopped
salt & pepper
4 slices of provolone cheese or swiss cheese ( I used provolone)
1// Preheat oven to 400°. In a casserole dish, spread thinly sliced potatoes along the bottom. Light salt & pepper potatoes. Next sprinkle chopped green onion and chopped ham then in a single layer place chicken on top.
2// In a medium sauce pan melt the butter. Add the flour and milk. Let it thicken on low heat. Add Parmesan Reggiano and mix everything together well. It should thicken slightly. If it becomes too thick just add a little more milk.
3// Pour cream mixture over top of the casserole dish. Sprinkle some more salt & pepper on the top.
4//Cover dish with foil and bake for about 45 minutes. Uncover and lay provolone cheese or swiss all along the top of the dish and bake it for another 15-20 minutes or until the cheese browns and bubbles.