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Poutine Scalloped Potatoes With Brussels Sprouts and Chicken Casserole


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Poutine Scalloped Potatoes With Brussels Sprouts and Chicken Casserole
Poutine Scalloped Potatoes With Brussels Sprouts and Chicken Casserole
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Ingredients
  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cup beef broth
  • 1 cup white wine
  • 1/2 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 tsp salt
  • 2 Russet or Yukon Gold potatoes
  • 1/2 onion sliced
  • 3 brussels sprouts quartered
  • 2 breasts chicken diced fine
  • 2-3 cups white Cheddar cheese freshly shredded
Servings:
Ingredients
  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cup beef broth
  • 1 cup white wine
  • 1/2 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 tsp salt
  • 2 Russet or Yukon Gold potatoes
  • 1/2 onion sliced
  • 3 brussels sprouts quartered
  • 2 breasts chicken diced fine
  • 2-3 cups white Cheddar cheese freshly shredded
Servings:
Instructions
  1. In a medium, coverable pot, melt butter on medium high heat. Add the flour and stir to form a roux (the texture of the flour should look like a paste). Stir and let heat for about a minute. Add white wine, beef broth and the Spank It! Kopita Grecian Blend or alternate spices, salt and stir. Bring to a low rolling boil, and then take off heat to let thicken. Salt to taste and then cover and set aside
  2. Preheat oven to 375 degrees
  3. Grease a 9 X 12 casserole pan. Then slice the potatoes into thin discs. Use a mandolin if available to ensure uniform slices of potatoes. Place a layer of potatoes on the bottom of casserole pan followed by some onions, Brussels, sprouts and chicken. Then pour half of the gravy over it followed by a sprinkling of the cheddar cheese. Then top with another layer of potatoes, onions, Brussels sprouts and chicken until all ingredients are used. Top with rest of the gravy and cheese. Cover with Tin foil and bake for about 25 minutes. Then remove tin foil cover and bake for an additional 20 minutes.
  4. Broil for 5 minutes by checking after 3 minutes and then each minute until you get a golden brown top and some of the potatoes crisp.
  5. Let sit for about 5-10 minutes and then serve.
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