DIY Homemade Dehydrated Scalloped Potatoes Mix
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This scalloped potato mix is a lovely addition to any home preserver’s food storage pantry. This is an easy side dish to throw together quickly that tastes really good and has a shelf life of a couple years minimum if stored properly. The sauce mix gives you a nice creamy sauce after baking that is packed with flavor and herbs for something super satisfying without any of the preservatives you may find in the store bought versions. Take control of the ingredients in your food and make it yourself. Some of the more popular brands of these mixes contain ingredients like maltodextrin, seed oils, enriched flour, natural flavors, phosphates, silicon dioxide, and more. Things I would personally prefer to avoid.
Dehydrated potatoes are delicious to cook with and very easy to store and this dehydrated meal pack truly makes it painless and easy. Easily convert this to au gratin potatoes by adding cheese or a busy weeknight meal by adding some cubed ham to the mix! Potato dishes are always a win, especially when they’re smothered in a homemade white sauce and you grew said potatoes yourself! Such a rewarding feeling.
If you missed it, here’s how I turn fresh potato slices into dehydrated potato slices! Having dried potatoes on hand and knowing how to use them confidently is such a game changer when preserving from your garden or a bulk purchase from a local farm. Utilizing preserved food in everyday cooking takes some skill and art, but I am confident that you can do it and have some very easy dinners to make within arms reach for a good, long time. Dehydrating potatoes is a great place to start and learn! Let’s do this!
Equipment:
- wide mouth quart mason jar & lid
- mason jar vacuum sealer
- 8×8 inch baking dish
Ingredients
- heavy cream powder or buttermilk powder
- flour
- corn starch
- dried minced onion
- nutritional yeast
- dried chives
- garlic powder
- dried parsley
- salt
- mustard powder
- black pepper
- dehydrated potato slices
- water/chicken broth/milk
- butter
Step 1: Dehydrate Fresh Potatoes
Check out my blog post on how to dehydrate sliced potatoes!
Step 2: Add Dry Mix to Jar
To a wide mouth quart mason jar, layer in the dry ingredients for the sauce mix:
- 1/4 cup heavy cream powder
- 2 Tbs flour
- 2 Tbs cornstarch
- 2 tsp dried minced onion
- 1/2 tsp garlic powder
- 1 Tbs dried parsley
- 1 Tbs nutritional yeast
- 1 Tbs dried chives
- 1 tsp salt
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
Top off with three cups of dehydrated potato slices. Wipe the rim of the jar to clean and vacuum seal with a mason jar sealer and lid; you can optionally add an oxygen absorber to increase shelf life storage. See my blog post on getting started with long term food storage to reference my table to use a properly sized oxygen absorber for your storage container of choice. Store in a cool area away from direct sunlight.
It is important that the dry mix for the sauce is on the bottom of the jar and the potato slices are on the top for when you assemble and prepared the scalloped potatoes for baking. You want to be able to remove the potato slices and then rehydrate the sauce mix separate from the potato slices.
If you want to store the dry sauce mix separately within the jar, add the ingredients to a plastic bag and place that into the jar. Not my thing, but go for it if it makes ya happy.
Step 3: Preparing the Scalloped Potatoes
Dump just the dehydrated potato slices into a greased 8×8″ or similarly sized casserole dish.
Into a mixing bowl, add sauce mix powder & seasonings from bottom of jar. Whisk in 2 3/4 cup of liquid of choice until smooth and no lumps remain. It is helpful to use an immersion blender to get rid of the lumps if you can or whisk and allow the mixture to sit and rehydrate for 15 minutes or so and then try again if it’s persistently lumpy.
Pour the liquid sauce mixture over top of the dehydrated potatoes.
Thinly slice 3 Tbs of butter and layer over the top of the casserole.
Step 4: Bake
Cover and bake at 350 degrees F for 40-45 minutes. Uncover, add cheddar cheese if desired, and continue baking til cheese is melty and bubbly.
Remove from oven and allow to sit 10-15 minutes and then serve!
Notes:
Plain powdered mix does not give the same results as using powdered heavy cream. Do not substitute.
Do not use fresh milled flour in this recipe without heat treating and sifting it first. It will go rancid.
Equipment
- quart mason jar
- 8×8 baking dish
Ingredients
- 3 cups dehydrated potato slices
- 1/4 cup heavy cream powder or buttermilk powder
- 2 Tbs flour
- 2 Tbs corn starch
- 2 tsp dried onion
- 1/2 tsp garlic powder
- 1 Tbs dried parsley
- 1 Tbs nutritional yeast
- 1 Tbs dried chives
- 1 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
- 2 3/4 cup water/chicken broth/milk
- 3 Tbs butter
Instructions
Assembling the Mix
- To a wide mouth quart mason jar, add in the dry ingredients and top off with the dehydrated potato slices. Wipe the rim of the jar to clean and vacuum seal with a mason jar sealer and lid; you can optionally add an oxygen absorber to increase shelf life storage. Store in a cool area away from direct sunlight.
Preparing the Scalloped Potatoes
- Dump dehydrated potato slices into a greased 8×8″ or similarly sized casserole dish.
- In a mixing bowl, add heavy cream powder & seasonings from jar.
- Whisk in 2 3/4 cup of liquid of choice til smooth and no lumps.
- Pour liquid mixture over potatoes.
- Thinly slice 3 Tbs of butter and layer over casserole.
- Cover and bake at 350 degrees F for 40-45 minutes. Uncover, add cheese if desired, and continue baking til cheese is melty and bubbly.
- Remove from oven and allow to sit 10-15 minutes and then serve!
