Scalloped Potatoes Au Gratin with Broccoli and Chicken

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 This recipe courtesy of the National Dairy Council

NDC scalloped potatoes

Scalloped Potatoes Au Gratin with Broccoli & Chicken

This flavorful Scalloped Potatoes Au Gratin with Broccoli & Chicken is a comforting and hearty meal that combines potatoes with protein-rich chicken and broccoli. The creamy cheese sauce is kid approved ensuring it's both nutritious and satisfying. This dish is topped with a crunchy layer of cereal, this dish is perfect for family dinners and is sure to please both kids and adults alike!
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Servings: 8

Ingredients

  • 4 large russet potatoes peeled and sliced
  • 2 cups shredded WIC-approved low-fat cheddar cheese
  • 1 1/2 cup shredded WIC-approved low-fat mozzarella cheese
  • 2 cups WIC-approved low-fat or whole milk
  • 1/2 cup WIC-approved low-fat Greek yogurt
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic minced
  • 2 teaspoons paprika
  • 1 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 cups broccoli florets steamed
  • 2 cups cooked chicken shredded
  • 2 tablespoon olive oil
  • 1 cup WIC-approved cereal

Instructions

  • Preheat your oven to 375°F
  • Prepare the Sauce:
  • In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  • Stir in the flour and cook for 1-2 minutes to form a thicker sauce, but do not let it brown.
  • Use a fork to whisk in milk and Greek yogurt, stirring to prevent lumps. Continue to cook and whisk until the sauce thickens and starts to bubble.
  • Reduce heat to low and stir in the cheddar and 1 cup mozzarella cheese (the rest will be used later) until melted and smooth. Season with paprika, nutmeg, salt, and pepper.
  • Prepare the Dish:
  • Arrange a layer of sliced potatoes in the bottom of a greased baking dish.
  • Pour some of the cheese sauce over the potatoes.
  • Repeat the layers until all the potatoes and cheese sauce are used, ending with a layer of cheese sauce on top.
  • Toss the broccoli florets with olive oil, salt, and pepper, and scatter them evenly over the top of the final potato layer.
  • Add the cooked chicken on top of the broccoli.
  • Crush the WIC-approved cereal into crumbs and sprinkle evenly over the top of the casserole, adding the remaining mozzarella cheese.
  • Cover the baking dish with aluminum foil and bake for 45 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are cooked.
  • Let the casserole cool for a few minutes before serving.