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An interesting side dish from , lets see what you folks think :B

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A hearty dish and an old family favorite comfort food, something I can remember my mom making even as a kitten.

~4 lbs potatoes sliced 1/8th, if thick skinned like russets, peel first. yukons won't.
24 oz chicken cut into strips, thighs or breasts [never overlook thigh meat as an option!
4 oz butter
1 onion minced
3 tbsp flour
2 cups milk
1 cup cheese like cheddar
tsp black pepper
tbsp rosemary
tsp garlic
tsp salt

Begin by setting potatoes to boil;; saute chicken till just cooked and set aside. In the pan the chicken was cooked in, add the butter, onion salt, garlic, pepper, and rosemary. Sweat the onions in the melted butter, till glassy and soft. Add flour to form a thick roux, then add the milk for a bechamel. You'll want it thin and easily flowing to ensure good penetration of the potatoes. You may need more milk as needed. Finally add the cheese and melt, to make a mornay.

In a large casserole dish or roasting pan integrate the sauce, the chicken and potatoes pressing to settle. Bake at 400 for an hour or more for deeper thicker dishes, and closer to 45 for thinner, smaller batches.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being