This scalloped potato sauce mix is the perfect sauce for all those potatoes you dehydrated and wonder what to do with now! This is a thick, creamy sauce with a hint of chive. Add in sauce mix, hot water, butter and dehydrated potatoes. This bakes into the most delicious side dish in 45 minutes.
Ingredients & Variations
The ingredients are: milk powder, flour, cornstarch, dried onion flakes, dried chives, garlic powder, mustard powder, onion powder, salt and pepper.
You can change out the chives for parsley of preferred and if there is a seasoning I used here that you don’t like, simply leave it out. Adjust the salt and pepper to your liking. The all purpose flour can be subbed out for a gluten free variety of your choice, but you may need to add additional cornstarch.
Fresh potatoes can be used instead of dry. Just par boil and drain 3 cups of fresh potato slices.
Ingredients
1 cup 1 all purpose flour
1 cup 1 cornstarch
2 cups 2 dry milk powder
3 tbsp 3 dried chives
1/4 cup 1/4 dried onion flakes
1 tbsp 1 onion powder
1 tsp 1 garlic powder
1 tsp 1 fresh cracked black pepper
2 tsp 2 mustard powder
4 tsp 4 salt
1/8 tsp 1/8 cayenne pepper *optional
Directions
- Whisk all ingredients together until well incorporated.
- Store in an airtight jar for up to 6 months.
- To Use: Whisk 1/2 cup mix with 2 3/4 cups of boiling water and 2 tablespoons of butter in a 9 x 13 baking dish. Add 3 cups of dehydrated potato slices, pushing them down under the sauce. Cover and bake for 30 minutes at 350°. Uncover and bake for an additional 15 minutes. Let rest 5 minutes before serving.
Notes
- Fresh potatoes can be used instead of dry. Just par boil and drain 3 cups of fresh potato slices.
