This is a DIY sauce mix for scalloped potatoes (aka Dauphinoise potatoes.)
Use it with your dehydrated potato slices.
Just add water, pour over the dried potato slices, and bake.
To be clear, this is NOT a canning recipe. Don’t attempt to can the scalloped potatoes, and don’t attempt to even dry-can this mix: the heat would shorten the storage life of the powdered milk in the mix. The storage life on this would probably be whatever the storage life is given on the powdered milk that you use.
Double or triple recipe if desired.
Yield: Makes 600 g / 4.5 cups. Enough for 9 batches of scalloped potato.
Use ½ cup (75 g / 2 ½ oz) per batch.
DIY Scalloped Potato Dry Sauce Mix
- 250 g instant powdered milk (2 cups / 9 oz)
- 150 g white flour (1 cup / 5 oz)
- 125 g cornstarch (1 cup / 4.5 oz)
- 50 g onion flakes (dried. ½ cup / 2 oz OR 8 teaspoons onion powder)
- ½ cup chives (dried. Or dried parsley. 8 tablespoons)
- 4 teaspoons salt (or salt sub)
- 4 teaspoons mustard powder
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning (optional)
- Mix all ingredients well.
- Store in a sealed container, jar or bag in a cool, dark place.
Additional ingredients at time of use:
- Dehydrated potato slices;
- Butter or marg (optional).
- Turn oven on to start heating to 175 C (350 F).
- Spray or grease a 2 litre / quart casserole dish.
- Put 100 g (3 cups / 3.5 oz) of dehydrated potato slices in dish.
- Mix 75 g of sauce mix (½ cup / 2 ½ oz ) with 700 ml (2 ¾ cup / 22 oz) water, whisk smooth.
- Pour over potatoes.
- Dot with 2 tablespoons butter (optional).
- Bake for 40 to 45 minutes.
- Remove from oven, let rest 5 minutes, serve hot.
- Want a richer sauce? When making up the dry mix, you could add an extra ½ to 1 cup of powdered milk (60 to 120 g / 2 to 4 oz), or even a bit more, if desired.
- Adjust water to make sauce thinner or thicker to your liking;
- You can use butter or marg to dot the potatoes with, or, omit;
- Sprinkle with grated cheese on top before putting in oven, if desired;
- Using raw potato instead of dehydrated? You will want about ¾ kg (1 ½ lbs) fresh raw potato to start. Wash, peel and slice it and use in recipe. After 45 minutes, cover dish and cook for another 10 minutes.
Mixture of various, particularly the excellent piece How to Make Scalloped Potatoes with Dehydrated Potatoes by Getty Stewart.
Per 1 batch of sauce / one-ninth of mix for the whole casserole dish. (does not include potatoes or butter)
- 161 calories, 1138 mg sodium
To work out nutrition of the entire casserole dish, factor in ¾ kg (1 ½ lbs) of fresh potato as equivalent for the dried, and whatever you use for butter / low-cal margarine etc. (Vitamin content will of course change on fresh vs dried, but for calories will be very close.)
(Nutritional info based on using salt — you can lower the sodium by using instead a salt sub such as Herbamare Sodium – Free . )
Nutrition info provided by MyFitnessPal.
Ok I am going to ask the dumbest question ever. On your recipe you have, like on the powdered milk, 2c/9oz. Do you use them both 2c 9oz together? Because 2c is 16 oz.
2 cups is a volume measure. 2 cups of powdered milk weighs 9 oz. That weight measure is provided for those who prefer to work in the kitchen by weight with scales.
Can you use a vegan milk powder in this recipe?
Yes, that would be fine.
Just made this! I left out the mustard powder because I am not a fan of mustard and my regular recipe doesn’t have it. I used 1/2 cup of mix and 2 3/4 cups of water to 6 oz (3 generous cups) of potato slices, which turned out to be perfect. I covered it with foil to help rehydrate the potatoes and it took an hour and 40 minutes to bake, stirring twice during baking. The potatoes were still firm-tender and had a little bit of a bite. Next time I will start with boiling water to speed up the cook time, hopefully reducing it to an hour.
In the last 10 minutes I sprinkled about 1/2 cup shredded parmesan on top, which was really good. Cheddar would give it more color, but I love parm. Mizithra would be good too…it would add a nice salty hit.
Love your sauce for scalloped potatoes.
I am new at dehydrating. Just did potatoes for the first time and used your mix. Delicious!! I would like to do some dehydrated potatoes in a jar like your pictures but I cannot find the label with instructions to print.
Can you send me please.
Thank you so much.
Ps I am in Cooks Creek, originally from Winnipeg.
Is the dry milk instant or non-instant?
Good point, thanks for asking. We’ve now clarified — instant. Regular may work as well. But we’ve only tried it with instant.
Want to add powdered cheddar cheese, can u recommend how much to add to the recipe? Thank u!!
It’s great, but I added 4 tsp of powdered chadder cheese ab it puts in a different level !
Looking forward to trying this recipe. Wondered how you might adjust to cook in an instant pot, or microwave?
Can you sub rice flour for the wheat to make this mix Gluten Free?
Make a reduced size batch and see if you like the results. If you don’t, then perhaps buy some gluten free flour?
Could this vacuumed sealed for storage?
Yes, you could.