Scalloped potatoes are a classic in the world of comfort food. But sometimes, you want to take your scalloped potatoes game to a whole new level—and that’s where our dehydrated sliced recipe comes in. It’s all about efficiency and quality. No more spending hours cutting potatoes by hand! Our dehydrated sliced recipe makes it easy to whip up a batch of these creamy, cheesy scalloped potatoes in just minutes.
The secret is in the details: we start with a hearty base of russet potatoes (because they hold their shape well), then add onions, garlic and butter for flavor. Then we add cheese and cream to create the perfect creamy consistency. We bake them until golden brown on top and then serve them up with some fresh parsley for garnish. You’ll never go back to traditional scalloped potatoes again!
Potatoes Au Gratin (Dehydrated Sliced)
Ingredients
- 2 ¾ lbs. 2 ¾ lbs. Potato sliced dehydrated
- 2 gal Water
- 3 tbsp Salt
- 1 ½ cup Butter melted
- 1 ½ cup Flour
- 3 qt Milk
- ½ tbsp Ground black pepper
- 3 cup Shredded cheddar cheese
- ½ tbsp Dry mustard
- 2 cup Breadcrumbs
- ½ Melted butter
Instructions
- Bring water to a boil; add salt; pour over potatoes. Cover; bring to a boil; simmer until tender.
- Drain well; place about 6 pounds 8 ounces or 4-1/2 quarts cooked, drained potatoes in each steam table pan. Set aside for use in Step 6.
- Melt butter. Blend butter and flour together using wire whip; stir until smooth.
- Bring milk to just below boiling. DO NOT BOIL. Add milk to flour mixture stirring constantly. Add salt and pepper. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
- Add cheese and mustard to sauce. Stir until cheese is melted.
- Pour 2-3/4 quarts sauce over potatoes in each pan.
- Mix crumbs and butter or margarine. Sprinkle 1-1/3 cups crumbs over potatoes in each pan.
- Using a convection oven, bake in 325 F. for 30 minutes or until browned on low fan, open vent. CCP: Hold for service at 140 F. or higher.