Au gratin potato mix
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A creamy cheddar and onion dry mix you whisk together once and keep in a jar. Stir a little into boiling water for a quick au gratin potato bake.
Ingredients
Dry mix
- 1 cup flour
- 1 cup cornstarch
- 1½ cups cheddar cheese powder
- 2 cups dry milk powder
- ¼ cup dried onion flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp salt
- 2 tbsp powdered chicken bouillon
- 4 tsp mustard powder
- 1 tsp sweet paprika
- 1–2 tsp ground black pepper
Equipment
- mixing bowl
- whisk
- airtight jar
- 9×13-inch pan
Directions
- Whisk the dry ingredients together and keep in a jar.
Notes
Baked: whisk ½ cup mix with 2¾ cups boiling water and 2 tbsp butter in a 9×13 dish. Press in 3 cups potato slices. Cover and bake at 350°F for 30 minutes, then uncover 15 more minutes. Rest 5 minutes.
Storage: airtight jar up to 6 months.
Safety: cheese powder shortens shelf life.
