Saturday, September 10, 2011

Potato Hollandaise Casserole

Potato Hollandaise Casserole
1/2 lb chicken breasts or tenderloin
olive oil
1 bell pepper
1/2 medium onion
4-5 large russet potatoes
8 oz monterey jack cheese

1/2 c. butter
3 egg yolks
1 tsp lemon juice
pinch cayenne pepper
1/2 tsp mustard powder (or a squirt of mustard)

1. Slice up the potatoes, bell pepper, and onion into 1/4" slices, place them in a large frying pan coated with olive oil. Wait to add onion unless you like them cooked well. Season with onion powder, pepper, salt to taste. Cover and cook until they are soft enough to cut with fork (about 10 minutes). In the last couple minutes, add the onion slices
2. Cut chicken into 1/2-3/4" slices (or leave tenders whole), season with mild seasoning (I like Paula Deen's House season recipe). Sear chicken in pan until completely cooked.
3. Blender Hollandaise: Add eggs, lemon juice, mustard powder, and cayenne to a blender and mix. In microwave, melt butter until it's boiling. Turn on blender, pour boiling butter into moving mixer (through hole in lid) and blend until thickened.

Layer potatoes, chicken in a 10x13 casserole dish, then pour Hollandaise over all. Top with cheese and bake or broil until cheese is melted.

*Notes: Real Hollandaise tastes best, but the packets you can buy aren't too bad and they're a lot easier.

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