I was so excited to try this dish! I love scalloped potatoes but hate how it is loaded with so many carbs, fat, calories, etc. Plus, the dairy, casein, etc that I can’t have now. I wanted to make the scalloped potatoes as traditional as possible but I also wanted to give it more of a one dish meal kind of style that’s more of like a casserole. On the weekends I cook some chicken up to last us through the week so I had some shredded chicken on hand. With the traditional dish, we used cream of mushroom soup (yes, from a can) but instead I used a fresh mushroom mixture. To save a little baking time, I steamed the potato slices but this step is optional-you will just need to bake the dish a little longer if you don’t steam them. The flavors speak for themselves. It is a comforting dish that is hearty and filling. Serve a little with a small salad and you’ve got a meal! Makes about 6 servings.
4 medium potatoes, scrubbed or peeled
2 cups shredded chicken
4 oz of mushrooms, diced
1 cup kale, chopped
¼ cup onion, diced
1 Tbsp olive oil
1 tsp minced garlic
½ tsp oregano
½ tsp thyme
¼ tsp black pepper
½ tsp sea salt
1 cup sour cream (I used a dairy free, soy blend) or 1 cup of my cream of mushroom soup
½ cup chicken or vegetable broth
1 cup shredded (or sliced) cheese (I used Swiss flavored, but most flavors will work)
- Using a mandolin, thinly slice potatoes. Steam potatoes using the microwave or stove. I used the microwave by placing the potato slices in a microwave safe dish with about ¼ cup of water, covered with a paper towel and cooked on high for about 4 minutes.
- While the potatoes are steaming, sauté the mushrooms, kale and onion in the olive oil.
- In a bowl, combine sour cream, broth, garlic, oregano, thyme, pepper and salt and blend until well combined.
- In a greased 3qt casserole dish, place a layer of potato slices in bottom. Top with shredded chicken and 1/3 of the cheese. Pour 1/3 of the sour cream mixture over cheese. Top with another layer of potatoes, the mushroom mixture, 1/3 of the cheese and 1/3 of the sour cream mixture. Add the remaining slices of potato and top with the remaining sauce and cheese.
- Bake at 400°F for about 15 minutes or until cheese starts to bubble or turn slightly brown. Let cool about 10 minutes before serving.