How to Make Scalloped Potatoes with Dehydrated Potatoes

Make your own scalloped potatoes with dehydrated potato slices and a dry sauce mix.

scalloped potatoes

Also Read: How to Make Dehydrated Potatoes, How to Store Dehydrated Food, Top Tips for Dehydrating Food 

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.

jar of scallopedThis 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

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3.42 from 24 votes

Scalloped Potatoes with Dehydrated Potatoes

A great recipe for using dehydrated potato slices. Make your own convenience or camping food or put it in a jar with a nice label and give it as a gift.
Prep : 10 mins
Cook : 40 mins
Total Time: 50 mins
Servings: 4

Ingredients

  • 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

Instructions

  • 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.

Notes

The sauce mix (without water or butter) can be made ahead and stored with the dried potatoes for even greater convenience. Use within 6 months for best flavor, although it is safe to store for up to 3 years (the shelf life of skim milk powder).
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Tried this recipe?Mention @GetGettyS or tag #GetGettyS
Course: Side Dish
Cuisine: American
Keyword: dehydrated food, gifts from the kitchen, homemade convenience food, potatoes

scalloped potatoes l

Here’s a look at the powdered mix. seasoning mix scalloped

Before the oven with a few pats of butter for extra flavor and creaminess.

scalloped potatoes before baking

Another batch. Notice sometimes the potatoes have peels, sometimes they don’t – it really doesn’t matter.

scalloped potatoes sq

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.

Scalloped Potatoes

Also needed:
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.

scalloped potatoes in jar with label
Ready for gift giving!

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.

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31 Comments

  1. How long are the dehydrated potatoes good for in a cool dry place in a mason jar? (Not vacuum sealed)

    1. Hi Susie,
      I recommend they be used within 6 months for best flavor and avoid any stale taste, especially if not vacuum sealed. That’s for optimum flavor, as long as they are properly stored in a consistent cool, dry, dark place and the potatoes are dried so they’re crispy not just leathery, they’ll be safe to eat for years. The recommended shelf life of skim milk powder is 3 years, so if you’re storing them with the sauce ingredients, I would not store for longer than 3 years. That said, I like to rotate through my dried goods every 6 to 12 months to keep best flavor and color.

      Hope this helps.
      Getty

  2. Thank you for the information about drying potatoes and how to use them. I love growing potatoes but they are hard to keep in our hot climate in South Australia. I’ve recently bought a dehydrator to store more of our home grown food. I do a lot of water bath canning (we call it bottling in Aus) but pressure canning is fairly unusual here because we grow vegies all year round. I’ve been looking for more ways to store vegies, particularly potatoes. I’ve now got lots of slices in the dehydrator! I will use full cream milk powder in my recipe because that is what I buy to make yogurt and what I always have on hand. Thanks again.

    1. Hi Sarah,
      Thanks for sharing a little about your experience. I hope you enjoy your potatoes. Full milk powder will taste great! In our stores, skim milk powder is the most common, you have to go to specialty stores to get whole milk powder.

      All the best,
      Getty

      1. That’s interesting about not being able to get full cream milk powder easily. I can get that and skim milk powder at any supermarket at the same price. I guess for long term storage skim would be better but the packet of full cream powder I bought last week has almost 1 year until the Use By date. I’m going to try the Scalloped Potato recipe tomorrow and if we like it I’ll dehydrate more potatoes.

        1. It’s interesting to hear about differences like that across the world. Hope you enjoy those potatoes, keep us posted.

          Got a little cold overnight – temperature is -15°C/6°F with winds whipping around the snow. I’m guessing that’s a lot different than what you’re experiencing right now!
          All the best,

          Getty

          1. Hi Getty, We enjoyed out potatoes. I made half the recipe which worked well for 2 adults and 2 small children. I’ll definitely dry some more potato slices. I’m getting lots from the garden at the moment. Sarah.

  3. Hi i was wondering how long can the powdered mix store for? Also i tried this recipe today after dehydrating potatoes and man i am so glad to have a homemade one! Way healthier and cheaper than the store bought for sure!

    1. Hi Tiffany,
      Glad you found the recipe and are enjoying it!
      I wouldn’t keep the powdered mix for more than a year. It would likely be safe longer than that, but it will lose flavor and become stale.

      1. Thank you! I doubt it’ll sit longer than a month or two so i just wanted to make sure it’d be safe that long.

    1. Hi Terri,
      I’ve only ever tried it with room temperature water – straight from the tap.

  4. Pingback: Dehydrated Potatoes – Down The Gravel
  5. I don’t see where to use the flour in the recipe. Can I just use corn starch and leave the flour out?

    1. Hi Nancy
      Oops, I missed flour in the dry ingredients that you mix together – mix it in at the same time as the milk powder and corn starch. I have fixed the recipe thanks to your comment.

      I have not tried using just corn starch. Just cornstarch will leave the sauce more clear and shiny. The flour creates a whiter, denser looking sauce. Usually for casseroles flour is recommended to keep the thickness of the sauce throughout the cooking time, cornstarch may break down after too much cooking. Before you give it as a gift or make several batches, try it out at home.

      Getty

  6. Wow! My hubby loves the “boxed” scallop potatoes. Just made this with some potatoes I dehydrated last week. Hubby kept asking what “brand’ did I use. He loved them!! Said I needed to keep buying that brand. LOL! I think this is a keeper!

    1. Fantastic! Love to hear that, thanks for coming back to share your results. He doesn’t need to know EVERYTHING!

  7. I’m assembling recipes to use with my food I store. This is a great recipe! Thank you for posting it. I haven’t made my own dehydrated potatoes, but have some I bought and want to try using them.

  8. It would be nice if you would tell us how to dehydrate the potatoes – I have a dehydrator but how thick do you slice them, how long do you let them dehydrate?

    1. Hi instructions should be in your dehydrators manual… There are several ways to do them… I like to bake them first slice them about 1/4 in thick and then dehydrate them.. But everyone or lots of people have their own preference.. If you are a pintrest person just search it and you will find many methods… Hope this helps !!!

  9. If you store the powder and potatoes together in the mason jar, how do you assemble the casserole when you want to cook it later? Do you carefully remove the potatoes, trying to keep the powder inside so you can add the water to mix it up without the lumps? Can you dump the contents of the jar into the casserole, add the water and kinda mix it up and still have it come out correctly?

    1. Great question, Kristen. Because the cornstarch is mixed with the skim milk powder, clumping isn’t too much of an issue when you dump everything together. It is a bit tricky to stir, but it still turns out fine. Other options include packing the powder mix separately in a sealed baggy or removing the potato slices from the jar so you can mix the powder with liquid first. Good luck.

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  10. Thank you for the great instructions and recipe on how to use my dehydrated potatoes. We had a bumper crop this year.

    1. Hi Debbie,
      Thanks for stopping by and commenting. Great to hear you had a bumper crop and that this article was helpful. Enjoy them spuds!

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