Unboxed Scalloped Potato Kit
As the years go by, I try more and more to make nutritious versions of some of our “boxed” food. Today, scalloped potatoes are on the list.
I love the boxed scalloped potatoes and could probably eat them once a week without getting tired of them. But looking at the ingredients makes me cringe, so I wanted to find a way to make them from scratch. The convenience of the boxed variety is hard to beat, especially on a busy weeknight.
After some research, trial and error and a lot of time, I’ve come up with a way to make weeknight scalloped potatoes from scratch just as easy as the ones from the box.
Dehydrated Potatoes
The first thing you’ll need is potatoes. To make these kits, or boxes, you need dehydrated potatoes. I’ve seen some commercially available dehydrated potatoes, but I find it really easy to dehydrate my own. I have a post all about that!
Each batch serves 4 people and uses 3 cups of dehydrated potatoes.
Gather dry ingredients for the sauce mix
Assemble Jars
I like to add all the dry ingredients to a jar and vacuum seal it separately. This reduces my plastic use without compromising convenience. You can also add the mix to a plastic bag, putting it in the jar with the potatoes.
Just do what works best for you. Either way works just as well.
Vacuum Seal
To extend the shelf life of your scalloped potato mix, you need to vacuum seal it. I recently purchased a mason jar vacuum sealer and it’s probably one of the best things I’ve ever purchased for my kitchen.
You literally just put the sealer over the jar with a lid and press the button. 40 seconds later, your jar is vacuum sealed! It really couldn’t be easier!
Labeling and Storage
Once the scalloped potato kit jars are sealed, I add a label with instructions for preparation. Even the labels help save me time because I don’t have to search through my cookbook to find the recipe. It’s all right there on the jar, ready to go.
The powdered milk will be the determining factor when deciding on shelf life for this mix. Typically, dehydrated milk will be good for about 3 years. I am a little limited on space, so I make 4-6 jars at a time, which will last me 6-12 months, depending on my family’s tastes. Most sources recommend a 12 month rotation for home canned goods, so I like to use that as my guideline whenever possible.
Scalloped Potato Mix Recipe
Scalloped Potato Kit
4
servings5
minutes40
minutesIngredients
1/2 Cup Powdered Milk
2 Tbsp Flour
2 Tbsp Corn Starch
1/2 tsp Salt
1/8 tsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Mustard Powder
- To Prepare
2 3/4 Cup Boiling Water
2 Tbsp Butter
3 Cups Dehydrated Potatoes
Directions
- Combine all dry ingredients in a mason jar and seal with a vacuum sealer.
- To prepare, preheat the oven to 350°F. Add 3 cups of dehydrated potatoes to a square casserole dish.
- In a separate bowl, combine the dry ingredients from the jar with 2 3/4 cups boiling water. Whisk out all lumps.
- Pour sauce mix over the dry potatoes and gently stir to distribute evenly.
- Cut butter into small pieces and distribute evenly over the potato mixture.
- Bake, uncovered, for 40-45 minutes.
- Let stand 5-10 minutes before serving.
Notes
- Vacuum sealing is optional, but will extend shelf life and freshness. It is highly recommended.
Helpful Links
Vacuum Sealer
This mason jar vacuum sealer is perfect for sealing dry ingredients. I use it for everything from beans to sauce mixes and everything in between.
Dehydrating Sliced Potatoes
Learn all about how to dehydrate your own potatoes for scalloped potato kits.