Pottery House Cafe's Kentucky Hot Brown

Anyone who knows anything about Kentucky knows that the Kentucky Hot Brown is a staple dish in the Bluegrass State. It’s a classic comfort food that is perfect for a cold winter night and always a favorite during the Kentucky Derby. The combination of the crispy bread, the creamy sauce, and the juicy turkey is simply irresistible.

The Hot Brown was created in 1926 by Fred K. Schmidt, the head chef at the Brown Hotel in Louisville, Kentucky. Schmidt was looking for a new dish to serve to the late-night crowd, and he came up with the idea of an open-faced turkey sandwich topped with a Mornay sauce and broiled until the cheese was melted and bubbly. The dish was a hit, and it quickly became a staple on the hotel's menu.

Pottery House Cafe at The Old Mill has their own version of the Hot Brown that’s made with their homemade Sourdough Bread. It's definitely worth trying if you're ever in the area! Here’s the recipe below. Or give it a try at home with this recipe.

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Pottery House Cafe's Kentucky Hot Brown

Ingredients

Mornay Sauce

• 4 Tbsp. Butter
• 4 Tbsp. Miller's Choice Unbleached Flour
• 1 Cup Half & Half
• ½ Cup Sweetwater Buttermilk Cheese
• ¼ Cup Shredded Parmesan Cheese
• ¾ Tsp. White Pepper
• 1 Tsp. Salt
• ½ Tsp. Nutmeg

Sandwich

• 2 Slices of the Pottery House Cafe's Sourdough Bread
• 6 ounces of sliced roasted turkey breast
• 2 slices of red tomato
• Mornay sauce
• 2 slices of crisp bacon
• Shredded Parmesan Cheese (garnish)
• Paprika (garnish)
• Parsley (garnish)

Instructions

Mornay Sauce

1. In a sauce pan melt the butter.
2. Add flour and mix until smooth and light brown.
3. Add half & half and whisk until creamy and thickens.
4. Add both cheeses and whisk until well incorporated.
5. Add seasonings, whisk until well incorporated and remove from heat.

Sandwich

1. Toast sour dough bread and place on an oven safe dish or baking sheet
2. Top with sliced turkey, loosely.
3. Add tomato slices
4. Add mornay sauce to cover ingredients place under broiler until sauce bubbles and browns.
5. Remove from broiler add bacon and sprinkle with Parmesan cheese, paprika and parsley for garnish.