Scalloped Potatoes

Amazingly simple and delicious, creamy potatoes.

I like to make these as a side to meatloaf, but they go well with just about any protein. They are a big hit with the hubby, and your family will love them too. My version is a simple twist on the traditional recipes, and makes it easy to throw together without a bunch of prep work.

What's my secret? Dehydrated veggies! In this recipe, I keep it simple with just potatoes and onions, but you can add just about anything you have in your dehydrated stash! Dehydrated peppers and tomatoes are a few good options! Just make sure and add equal amounts of water to account for the additions.

And if you only have fresh potatoes and onions on hand, this recipe can be easily converted with just a bit of extra prep work.

Scalloped Potatoes

Ingredients

• 1 quart jar of dehydrated potatoes (3 cups fresh)

• ¼ cup dehydrated onions (1 medium onion fresh)

• ¼ cup of butter

• ¼ cup of all-purpose flour

• 2 ½ cups milk

• 1 ¼ cup water

• 1 teaspoon salt

• ¼ teaspoon fresh ground pepper

• ¼ garlic powder

• ¼ onion powder

• 1 tablespoon fresh chives or parsley for garnish (optional)

Directions

1. Preheat oven to 350 degrees.

2. Place dehydrated potatoes and onions in a 9 x 9 greased baking dish.

3. In a medium size saucepan, melt butter on medium heat.

4. If using fresh onion and garlic, add to butter and sauté for approximately 2 minutes until onions are translucent.

5. Add flour, and stir to form a roux, cooking until the flour smells cooked (nutty aroma).

6. Add remaining ingredients and bring to a boil.

7. Remove from heat and pour over potato and onion mixture.

8. Allow mixture to stand for approximately 10 minutes.

9. Place in center of hot oven and bake for approximately 1 hour, until golden brown on top.