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2 recipes for scalloped potatoes with slightly different methods, amounts, ingredients....

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Scalloped Potatoes

3 c. dehydrated potato slices (heaping cupfuls, gently packed down)
2 to 4 T. dried chopped onions
1/2 c. nonfat dry milk
2 T. unbleached flour
2 T. cornstarch
1/4 tsp. salt and pepper
1 T. dried parsley or chives
3 T. butter or margarine
2 and 3/4 c. boiling water

 

Preheat oven to 350°.

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Place potato slices and dried onions into 9x13 greased or buttered glass pan.  

Mix dry milk, flour, cornstarch, salt, pepper, parsley or chives; sprinkle over top

of potato/onion. Dot with butter. Pour boiling water over all and stir gently to

mix. Cover with foil, bake 35 minutes, uncover, let cook until top is golden.

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Note: could add 1 tsp. garlic granules with the dry ingredients

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Scalloped Potatoes

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Dry Mix:

2 c. dry milk powder (not instant)

1 c. flour

1 c. cornstarch

1/2 c. butter powder

1/2 c. dried chopped onions

1/2 c. dried parsley flakes

4 tsp. salt or sea salt

4 tsp. mustard powder

2 tsp. black pepper

1 heaping tsp. garlic granules or powder

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Mix well; store in large zip loc baggie or glass jar

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To Use:

Oven 350°

Grease a square pan

Layer in pan: 3 cups dehydrated potato slices and pieces (3.5 oz.)

Whisk 1/2 cup of the above dry mix with 2 and 1/2 to 3 cups water and

2 T. cooking oil. Pour over dry potatoes. Bake 40 to 45 minutes. Remove

pan from oven and rest 5 minutes.

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NOTE: For using fresh potatoes: Use 1 and 1/2 lb. fresh potatoes, sliced.

Bake same temp. for 45 minutes. Then cover and bake 10 more minutes.

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