Scalloped Potatoes Au Gratin with Broccoli and Chicken

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ย This recipe courtesy of the National Dairy Council

NDC scalloped potatoes

Scalloped Potatoes Au Gratin with Broccoli & Chicken

5 from 1 vote
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 Method

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

Method
 

  1. Preheat your oven to 375ยฐF
  2. Prepare the Sauce:
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  4. Stir in the flour and cook for 1-2 minutes to form a thicker sauce, but do not let it brown.
  5. 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.
  6. 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.
  7. Prepare the Dish:
  8. Arrange a layer of sliced potatoes in the bottom of a greased baking dish.
  9. Pour some of the cheese sauce over the potatoes.
  10. Repeat the layers until all the potatoes and cheese sauce are used, ending with a layer of cheese sauce on top.
  11. Toss the broccoli florets with olive oil, salt, and pepper, and scatter them evenly over the top of the final potato layer.
  12. Add the cooked chicken on top of the broccoli.
  13. Crush the WIC-approved cereal into crumbs and sprinkle evenly over the top of the casserole, adding the remaining mozzarella cheese.
  14. Cover the baking dish with aluminum foil and bake for 45 minutes.
  15. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are cooked.
  16. Let the casserole cool for a few minutes before serving.

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