For the bechamel, heat a small saucepot over medium heat with
butter. Whisk in flour and milk then add in dry mustard. Add in
hot sauce and bring to a boil; reduce heat to a simmer. Season
with salt, pepper and nutmeg, and let thicken a few minutes until
the sauce coats a spoon. In a casserole dish, spoon a thin
layer of bechamel and layer with sliced potatoes. Cover with a
third of the shredded chicken, a third of the cheese and top with
a third of the bechamel. Repeat layers twice and top with
remaining bchamel and cheese. Cover with foil and bake for 1
hour then remove foil and let brown for 30-45 minutes or until
bubbly and golden brown
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