Scalloped Potatoes with Variations

I have always enjoyed scalloped potatoes, especially when they are loaded with creamy goodness. I found a recipe online and I adjusted it to fit with what I had and to be dairy-free. This recipe turned out great when I first made it in the oven so I tried it another day in the crockpot and I loved that method even more. It is now a family favorite. There are many variations and the ingredient addition options are open to your creativity.

I took these photos with my phone, so they are lacking much, but hopefully still give an idea of what this dish looks like.

Since the crockpot version is my favorite, that is what I will share the recipe for.

Place in a large crockpot:

approx. 2 Tbsp olive oil

3 chicken breasts (or 6 thighs)

4 cloves garlic, minced

1/2 white onion, diced

In a large bowl, whisk together dry ingredients for sauce:

1/2 cup flour (or substitute cornstarch for gluten free)

4 tsp chicken bullion (or replace all water with chicken broth)

1/2 tsp salt

1/2 tsp dried parsley

1/2 tsp poultry seasoning

1/4 tsp black pepper

After dry ingredients are mixed well, add in:

4 cloves garlic, minced

4 Tbsp mayonnaise (any variety)

6 Tbsp Smart Balance spread (or other butter substitute)

3 1/2 cups boiling water

Whisk sauce ingredients until well blended. It will begin to thicken.

Slice 6-8 red potatoes thin and place over chicken and onions in the crockpot. (Optional: add chopped carrots or any additional vegetables.)

Pour sauce over the potatoes immediately to prevent color change in potatoes.

Submerge all potatoes in the sauce and cook on LOW 4-6 hours.

Be prepared for your house to smell amazing and for everyone to go back for seconds.

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