Idaho Chicken Scallop

This Idaho chicken scallop is old-school comfort food at its most satisfying: thinly sliced potatoes layered in a baking dish, smothered in a homemade cream sauce loaded with cooked chicken, onion, celery, and a touch of marjoram, then baked until the potatoes are tender and the edges are bubbling.

The cream sauce starts as a basic roux (butter, flour, milk) on the stovetop, then gets brightened with a squeeze of lemon juice that cuts through the richness and keeps the whole dish from tasting flat. It’s a great way to use up leftover roast chicken or rotisserie bird.

Slice the potatoes as thin as you can so they cook through completely during the hour in the oven. Thick slices stay crunchy in the center.

Chef Tips

• Use a mandoline or the thin slicing disc on a food processor for uniform potato slices. Even thickness means even cooking.
• Stir the sauce constantly while it thickens. Leaving it alone for even a minute leads to lumps and scorching on the bottom.
• Keep the dish covered for the full hour. Removing the lid early dries out the top layer before the potatoes underneath are done.
• Let it rest for 10 minutes after baking so the sauce thickens and the portions hold together when you scoop.

Variations

• Add a layer of shredded cheddar or Swiss cheese between the potatoes and sauce.
• Swap marjoram for thyme or rosemary for a different herb profile.
• Stir in frozen peas or diced carrots to the sauce before pouring over the potatoes for extra vegetables.