Make your own scalloped potatoes with dehydrated potato slices and a dry sauce mix.
This is the homemade version of the boxed scalloped potatoes you can buy. Assemble several batches and store on your shelf for months. When ready to eat, 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. To turn them into au gratin, add cheddar or parmesan when preparing for the oven.
Of course, you can also use a basic white sauce instead of the powdered mix.
Homemade Dehydrated Scalloped Potato Mix
Scalloped Potatoes with Dehydrated Potatoes
- 3 cups dried potato slices
- 1/4 cup skim milk powder
- 2 Tbsp flour
- 2 Tbsp corn starch
- 2 tsp onion flakes or 1 tsp powder
- 1 Tbsp dried chives or green onions
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/8 tsp black pepper
- 2 3/4 cup water
- 3 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.
- Gradually 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 and set for 5-10 minutes before serving.
Nutrition Facts (per serving)
Here’s a look at the powdered mix.
Before the oven with a few pats of butter for extra flavor and creaminess.
Another batch. Notice sometimes the potatoes have peels, sometimes they don’t – 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.
Scalloped Potatoes In a Jar
Place potatoes and powdered sauce mix in a tightly sealed jar or bag and keep for up to three years. They’re perfect for your pantry, to take on the trail, for stashing at the cabin or for gift giving.
Here’s how I package and label mine. Nothing too fancy, I print the label on a square piece of paper and glue it to pretty card stock. I use the same card stock for the top of the canning lid. And then decorate the jar with some string. I admit – I’m better with the food inside the jar than the decorations on the jar! Anyway, I hope you get the idea.
You have the option of packing the sauce mix in a separate small bag and tucking that in with the dried potato slices. I usually just pour the sauce mix in the bottom and place the potatoes on top – they’re easy enough to separate when ready to use.
Use 3 cups of dried potatoes and 6 Tbsp of dried powder mix per package. One package will make 4-6 servings.
Include a label with instructions and date packaged.
3 Tbsp butter, softened
2 cups water
Preheat oven to 350°F. Place potato slices in medium casserole dish. Dissolve sauce mix in bit of the water, stir well and add remaining water. Pour over potatoes. Dot with butter. Bake at 350°F for 40-45 minutes, or until potatoes are tender. Broil for 2 minutes for a browner, crispy top. Serves 4-6.
I’d love to hear if you make these scalloped potatoes and how you use them. Are you making them for home, for the trail or for a gift? Let me know and if you’re on social media, take a photo and tag #getgettys so I can see it and like it!
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.