Dry Scalloped Potato Mix
Homemade pantry mix for easy, from-scratch scalloped potatoes.Creamy, flavorful, and completely additive-free — just add potatoes and liquid for a quick comfort side any night of the week.
Ingredients
- 1 cup unbleaceh all-purpose flour
- 1 cup dry milk powder
- 1 cup cornstarch
- 2 tbsp dried minced (granulated) onion or onion powder
- 1 tbsp garlic powder
- 2 tbsp kosher salt
- 2 tsp freshly ground pepper
- 2 tsp dried parsley
- 2 tsp paprika
- 1/2 tsp dried thyme
- 1 tbsp dried chives
- 2 tsp mustard powder
Instructions
To Prepare & Store
- Add all ingredients to a blender or food processor and pulse several times until evenly combined and powdery.Transfer to a glass jar or airtight container, label, and date.Store in a cool, dry place for up to 6 months.
To Make Scalloped Potatoes
- For each batch:3 cups thinly sliced potatoes (about 2 medium-large)1/2 cup Dry Scalloped Potato Mix2 cups hot water, milk, or stock (depending on desired richness)2 tablespoons butter (or half butter, half cream)Optional: ½–1 cup shredded cheese for an extra-rich, cheesy version
Directions:
- Preheat oven to 375°F and lightly butter a medium casserole dish.In a saucepan, blend or whisk 1 cup mix into 2 cups hot liquid until smooth and thickened.Stir in butter (and cheese if using).Layer potatoes in the dish, pouring sauce over each layer.Cover and bake 45–55 minutes, uncovering for the last 10–15 minutes to brown and bubble.Let stand 5–10 minutes before serving to allow the sauce to set.
More Ways to Use It
- This mix isn’t limited to scalloped potatoes. You can use it as a quick sauce for:Vegetable gratins — try it with broccoli or cauliflower.Creamy casseroles — stir into cooked pasta or rice with a splash of broth.Soups and chowders — whisk in a few spoonfuls for instant body and richness.It’s a versatile, made-ahead mix that fits right alongside your other homemade staples like DIY bouillon and dry soup base.
Tried this recipe?Let us know how it was!