Kentucky Hot Brown (well, sort-of)

If you love the richness of delicious Kentucky Hot Brown, you are not alone. I love it too. It’s creamy, yummy, hot goodness should be on your “try” list if you’re visiting Kentucky. If you’re lucky enough to live in the Bluegrass State, you know this recipe originated from the Brown Hotel. In fact, if you want the recipe the way they made it, their website has the original recipe for all to see and reproduce.

However, when I was growing up, Hot Brown was made with TURKEY AND HAM AND BACON. Not kidding. All three. It was perfect for leftovers after a party.

Furthermore, I have a daughter with a tomato allergy. Years ago, Masterson’s restaurant here in town used a canned peach half on their Hot Brown, rather than the original fruit: the tomato. At the time I thought it was a fun change, now it has rescued this recipe and made it Anne Mary friendly.

Here’s the recipe, the way I made it, with my changes. The original is just as amazing, and if you’re ever in KY, this is a MUST TRY recipe.

The Legendary Hot Brown

3 tablespoons salted butter
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup 2% milk
1/2 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, slice thick
14 oz, cooked ham, sliced thick
7 slices of Texas toast (crusts trimmed)
7 slices of bacon
7 canned peach halves, stored in juice, well drained
Paprika
Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.

Whisk heavy cream and milk into the roux and cook over medium heat until the cream begins to simmer.

Remove sauce from heat and slowly whisk in Pecorino-Romano Cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.