I have a little thing for scalloped potatoes.
Okay, so I’m totally obsessed.
So I am super excited to be partnering with The Little Potato Company to bring you some tasty potato dishes! My first Creamer potato recipe was this Warm Maple Bacon Potato Salad, which was totally amazing.
I had so many ideas of what I wanted to do for a main dish recipe, but I just can’t help myself. Scalloped potatoes it is.
And I know scalloped potatoes doesn’t normally get Main Dish status. But Chicken Cordon Bleu Scalloped Potatoes definitely do.
I’m also a big fan of combining favorite recipes to create new favorites, and we love the combination of chicken, ham and creamy, cheesy goodness. It’s just hard to go wrong.
For my last recipe I used the Blushing Belles, and I wanted to try something a little different this time. I bought some of the Little Yellows (recommended for boiling and steaming, so perfect for scalloped potatoes!) and some of the microwave ready packs.
The day before I planned to make this recipe, we tried out one of the microwave ready packs for supper. I don’t think I really believed that you could have fresh, steamed, seasoned potatoes in 5 minutes from the microwave. But it works. My husband and I were both kind of in awe.
And the seasoning packs are kind of amazing. SO flavorful!
So I wanted to try using the microwave ready packs to make scalloped potatoes, because you can skip the boiling and it’s one less dish.
You could easily slice up some of the Little Yellows, and boil them for 5-10 minutes (depending on thickness), and then layer them with the sauce. But you’d have to improvise a little on the seasoning, because I used the seasoning pack to flavor my sauce (and it was pretty much the best decision ever).
Here are a couple photos of what it looks like in progress:
This is what the microwave packs look like, plus the spice packet that you’ll remove:
I spread a bit of sauce in the bottom of each dish, then a layer of potatoes. You don’t have to be fancy, just add a scoop and spread them out a bit so they’re flat.
Then a layer of chicken and ham, a layer of potatoes, a good amount of sauce, and I sprinkled on some more chicken and ham to be safe.
Bake it off in the oven and sprinkle with cheese just before broiling for 1-2 minutes.
Guys. SO good. I inhaled one while I was photographing (you know, looking for that perfect bite photo….), and the hubs agreed. It’s a total winner! And perfect for leftover ham or chicken from Easter dinner!
And incredible potato recipes aren’t the only thing you’re getting out of my ambassadorship with The Little Potato Company – this month they want to give you a free month of Little Potatoes so you can see just how tasty they are! The giveaway is open to residents of the United States and Canada, and you’ll find all the details below. *The giveaway has ended. Thank you to The Little Potato Company for sponsoring this giveaway!
*I am a brand ambassador for The Little Potato Company and I receive special perks as a part of this agreement. Thank you for supporting the brands that support The Recipe Rebel — They are the reason I can continue to bring you new and exciting content!
You’ll find the details for the giveaway below the recipe!
- 1 Savoury Herb Microwave Ready pack from The Little Potato Company (seasoning set aside)
- 2 cups cooked, chopped chicken
- 1 cup chopped deli ham or cooked ham
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- ½ tsp salt
- 1 ½ cups shredded mozzarella cheese
- Parsley for garnish if desired
- Cook potatoes in Microwave Ready pack according to package directions (setting seasoning pack aside to add to the sauce). Set aside to cool completely (I even stick mine in the fridge for a bit so they’re easier to slice).
- Make the sauce: in a medium pot, melt the butter over medium heat. Stir in the flour and cook 1 minute, whisking. Add the milk, and whisk until smooth. Continue cooking over medium heat, whisking, until milk is thickened. Season with salt and Savoury Herb seasoning pack. Set aside.
- Preheat oven to 400 degrees F and lightly grease 4 individual casserole dishes (mine were about 5” in diameter).
- Place one spoonful of sauce in the bottom of each dish. Top with a layer of potatoes (you will make 2 layers in each, so you’ll want to save half of the potatoes for your second layers). Top with half of the chicken and ham (divided between the 4 dishes).
- Add another layer of potatoes on top, using up remaining potatoes. Top with remaining ham and chicken (divided between the 4 dishes), and remaining sauce (again, divided between the 4 dishes).
- Bake for 20-30 minutes until hot and bubbly around the edges. Sprinkle each with cheese and broil for 1-2 minutes until golden brown. Garnish with parsley if desired. Serve.
*You could also use a 9” square baking dish or pie plate
*I used one chicken breast, pan fried for about 8 minutes per side – make sure that you check doneness with a meat thermometer if starting with fresh chicken.
*To make ahead, prepare up until the point of baking. Refrigerate up to 24 hours, then bake as directed.