Scalloped potato mix
Be the first to rate it
A dry sauce mix of flour, milk powder and seasonings. Whisk with boiling water and butter, add dried potato slices and bake for a creamy scalloped potato dish.
Ingredients
Dry mix
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 cups dry milk powder
- 3 tbsp dried chives
- 1/4 cup dried onion flakes
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tsp mustard powder
- 4 tsp salt
- 1/8 tsp cayenne pepper (optional)
Equipment
- mixing bowl
- whisk
- airtight jar
- 9×13-inch pan
Directions
- Whisk all the dry ingredients together until evenly mixed.
- Keep in an airtight jar.
Notes
One batch: whisk 1/2 cup mix with 2 3/4 cups boiling water and 2 tbsp butter in a 9×13-inch baking dish. Add 3 cups dehydrated potato slices, pressing them under the sauce. Cover and bake at 350°F for 30 minutes; uncover and bake 15 more minutes. Rest 5 minutes.
Fresh potatoes: parboil or microwave until just barely tender, then slice; use 6 cups slices and reduce the water to about 1 1/2 cups.
Storage: airtight jar up to 6 months.
Nutrition
Serving: 74g | Calories: 259kcal | Carbohydrates: 51g | Protein: 11g | Fat: 0.8g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 4.5mg | Sodium: 1698mg | Potassium: 506mg | Fiber: 1.5g | Sugar: 13g | Vitamin A: 221IU | Vitamin C: 5.7mg | Calcium: 307mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 batches; dry milk powder counted as nonfat dry milk, dried chives counted as freeze-dried chives, dried onion flakes counted as dehydrated onion, mustard powder counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.
