Friday, June 12, 2009

Spicy Gouda Potato Bake

I made this one today with some leftover bacon and chicken that I had in the fridge.  It turned out pretty good!


Here is what you need:

  • 2 Tbsp butter
  • 2 Tbsp Flour
  • 3 cloves garlic
  • 2-3 Jalapenos (no seeds—I used 4 with no seeds and it was a little spicy)
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 1/2 cup smoked gouda cheese (this could really be altered either by increasing/decreasing amount or using another cheese—I like the smoky flavor that smoked gouda provides.)
  • 1 cup bacon bits (you could alter the amount here too—I had some leftover from making extra bacon bits a week ago)
  • 1 cup cooked chicken cubed (optional-I was cleaning out my fridge leftovers)
  • 4 baking potatoes (sliced thinly)
  • salt and pepper to taste
  • cheddar cheese (optional)


Here are the instructions:

  1. Melt butter in pan on medium heat.  Add garlic and flour and make a paste.  Add broth and wisk well until all lumps are gone.  Add gouda cheese, jalapeno, bacon, salt and pepper.  Let cook for about 5-10 minutes. Stir every couple minutes.  Don’t let it boil or stick to the bottom.
  2. While the mixture is cooking, get your casserole dish ready by spraying it with nonstick spray.  Then line your pan with a first layer of thinly sliced potatoes.  Follow that with a layer of chicken.
  3. Once cheese sauce has thickened a little, add milk to it and stir a little more.  Let it cook for another 5 minutes.  Pour some over the potatoes.  You want this mixture to last for at least 3 layers, so don’t use it all. 
  4. Follow up by adding another layer of potatoes, then chicken, then sauce.  Repeat a third time.
  5. Put the last bit of potatoes on top, and slide into a preheated 350 degree oven.  Bake about 40 minutes.
  6. Take out, if potatoes are done, then you can put a layer of cheddar cheese on top and put back in for another 5 minutes until melted.
  7. Cool about 5-10 minutes to set and serve.  Makes about 9  servings.