Scalloped potatoes have always been a favorite dish of mine. My mom prepared them only for special occasions. As I grew up, I was lucky to be able to purchase the boxed version and enjoy them whenever I wanted. Now that I’m older and a bit more selective, I make my own from scratch.
Scalloped potatoes have their roots in 19th-century America, where “scalloping” meant baking in overlapping layers, reminiscent of a scallop shell’s edges. French influences, like gratin dauphinois, arrived with immigrants, transforming potatoes from a basic staple to an elegant side dish. The true beauty lies in their evolution without losing essence. Fun fact: During the Great Depression, potatoes were a crucial resource, and scalloping them made every dollar go further. It reminds us that true joy often emerges from necessity, turning scarcity into something comforting for the soul.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 cups dry milk powder
- 3 tbsp dried chives
- 1/4 cup dried onion flakes
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tsp mustard powder
- 4 tsp salt
Instructions
Whisk all ingredients together until well incorporated.
Store in an airtight jar for up to 6 months.
To Use:
Whisk 1/2 cup mix with 2 3/4 cups of boiling water and 2 tablespoons of butter in a 9 x 13 baking dish. Cover and bake for 30 minutes at 350°.
Add 3 cups of dehydrated potato slices, pushing them down under the sauce.
Uncover and bake for an additional 15 minutes. Let rest 5 minutes before serving.
