Scalloped Potatoes Dry Mix


Scalloped potatoes are a favorite side dish that can be made cheaply. Putting the ingredients together ahead of time means that you always have the start of a meal done for you. Whether you choose to have this as a side dish or a full meal (see notes at the end), this is an easy recipe to prepare for a pantry mix.To make Au gratin potatoes, just add a nice buttery, breadcrumb topping. You can also make this dish with vegetables other than potatoes–sweet potatoes, carrot slices, cauliflower, Winter squash slices, or just about any other vegetable you would like.

There are two recipes listed here.

  1. Common Ingredients. The first recipe puts together the sauce mix with readily available ingredients you can purchase from any store.
  2. Added Dehydrated Ingredients. The second recipe allows you to use dehydrated potatoes and onions to keep in your pantry along with the sauce mix. If you dehydrate or purchase dehydrated goods, this will be convenient for you as well.

If you decide to purchase dehydrated potato slices and chopped onions for your pantry mixes, Augason Farms and Honeyville Farms are 2 American companies I have used. I am quite happy with their products.

AF-HF Dehydrated P & O

#10 cans of dehydrated potato slices & chopped onions.

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Scalloped Potatoes Dry Mix

Yield: 4 Servings

Ingredients for Pantry Pack:

1 cup instant non-fat dry milk
2 teaspoons cornstarch or 2 tablespoons flour
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (or mixed peppercorns, ground)

Directions

  1. In a quart-sized Ziploc bag or jar, add the dry ingredients. Push out all the air to seal closed.
  2. Store in a cool, dry pantry or cupboard.

To prepare scalloped potatoes:

INGREDIENTS

1 pantry packet of powdered mixture
3 potatoes, peeled and thinly sliced
1/4 cup chopped onion
1-1/4 cups hot water
4 tablespoons butter, cut into small pieces
1/2 cup freshly grated cheddar or Parmesan cheese (or combination)

DIRECTIONS

  1. Preheat oven to 350°F (180°C).
  2. Grease the interior surfaces of an 8-cup (2 liter) casserole baking dish liberally with oil or butter. Distribute potato slices and onion evenly in the casserole dish. Layer butter pieces over the potatoes and onions.
  3. In a bowl, combine contents of small pantry packet and hot water. Whisk to combine. Pour over potato mixture.
  4. Cover the casserole dish in a sheet of aluminum foil. Crimp the aluminum foil around the rim of the dish to create a moisture-tight seal.
  5. Slide the covered dish into oven for 30-minutes. Lift the foil carefully to vent steam away from your face and hands. Add cheese(s) over the top and reseal with aluminum foil. Bake for 20 minutes longer.
  6. Remove the aluminum foil once the potatoes are soft. Bake the potatoes without the foil for another 10 minutes at 375°F (190°C) to brown the top layer if you wish.

gold_line_separator_imgDehydrated Ingredients Variation

Additional Ingredients for Pantry Pack:

2 cups dried potato slices
1/4 cup dried, chopped onion pieces

  1. You will need 2 containers for the pantry packet.
  2. In a large container or quart Mason jar, combine the dehydrated potato slices and onion.
  3. In a quart-sized Ziploc bag, add the original dry ingredients. Push out all the air to seal closed. Fold this bag into the larger container.
  4. Store in a cool, dry pantry or cupboard.

To prepare scalloped potatoes:

INGREDIENTS

1 pantry packet scalloped potato mixture
3 cups boiling water
4 tablespoons butter, cut into small pieces
1/2 cup freshly grated cheddar or Parmesan cheese (or combination)

DIRECTIONS

  1. Preheat oven to 350°F (180°C).
  2. Grease the interior surfaces of an 8-cup (2 liter) casserole baking dish liberally with oil or butter. Distribute dehydrated potato slices and onion evenly in the casserole dish. Layer butter pieces over the potatoes and onions.
  3. In a bowl, combine contents of small Ziploc bag and boiling water. Whisk to combine. Pour over potato mixture. (See note.)
  4. Cover the casserole dish in a sheet of aluminum foil. Crimp the aluminum foil around the rim of the dish to create a moisture-tight seal.
  5. Slide the covered dish into oven for 30-minutes. Lift the foil carefully to vent steam away from your face and hands. Add cheese(s) over the top and reseal with aluminum foil. Bake for 20 minutes longer.
  6. Remove the aluminum foil once the potatoes are rehydrated and soft. Bake the potatoes without the foil for another 10 minutes at 375°F (190°C) to brown the top layer if you wish.

Notes:

  • Use equal parts milk and water for a richer sauce.
    Please note: If using milk, pour the hot water FIRST onto the pantry pack, whisk to combine, and allow to cool before adding milk. Otherwise, your fresh milk addition will begin to curdle. Although this will not harm you, it does not make for a pretty dish.
  • Add savory seasonings/herbs to increase the flavor complexity of the dish.
  • Add 1 cup of diced, cooked chicken and 1/2 cup frozen peas to the dish before layering in the potatoes and onion for a main meal dish.
  • Use shredded cheese(s) (Monterrey Jack, Swiss, provolone, longhorn, etc.) of your choice.

Printable Recipe can be found here. Scalloped Potatoes Recipe


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