Our favorite way to use dehydrated potato slices is to make scalloped potatoes.
For added convenience, I often store jars of dehydrated potato slices with a white sauce mix. When scalloped potatoes are on the menu, they’re super quick and easy to assemble. They also make great gifts for anyone who appreciates homemade convenience food.
This recipe is for traditional scalloped potatoes without cheese. For a little something extra, add a little cheddar or parmesan to the top.
Of course, you can also use a basic white sauce instead of the powdered mix.
- 3 cups dried potato slices
- 1/4 cup skim milk powder
- 2 Tbsp flour
- 2 Tbsp corn starch
- 2 tsp onion flakes (1 tsp powder)
- 1 Tbsp dried chives
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/8 tsp black pepper
- 2 3/4 cup water
- 2 Tbsp butter
- Preheat oven to 350°F/180°C.
- Pour potato slices in casserole dish.
- In small bowl, combine powdered milk, flour, cornstarch, onion, chives, salt, mustard powder and black pepper. Stir well.
- Whisk in water and mix to ensure no lumps remain.
- Pour over potato slices.
- Cut butter in small pieces and distribute over top of potatoes and liquid.
- Place in oven and cook for 40 to 45 minutes.
- Remove from oven and let rest for 5 minutes before serving.
- The sauce mix can be made ahead and stored with the dried potatoes for even greater convenience.
Here’s a look at the powdered mix. In this version, I used dried parsley flakes instead of chives. It’s all good – use what you have!
Before the oven with pats of butter here and there.
Another batch. Notice some are with potato peel and some are without – it really doesn’t matter.
Don’t have dehydrated potatoes? That’s okay, you could make this recipe with raw potatoes as well. Raw potatoes will take a little longer to cook through, so you may need to cover the dish for the last 10 minutes or so. Another option would be to boil the potatoes for 4 to 6 minutes before placing them in the casserole dish.
Enjoy scalloped potatoes with a lovely ham or roast a side of veggies and a tossed salad. A classic prairie dinner!
Want to learn more? How about a dehydrating workshop with Getty? Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.