Homemade Dehydrated Potatoes & Cheese for Scalloped Potatoes 🥔🧀
Making your own dehydrated potatoes and cheese is a great way to create a homemade pantry staple that’s healthier and more flavorful than boxed mixes. With a little preparation, you can store these ingredients and quickly turn them into a delicious scalloped potato dish anytime you need a simple side.
Ingredients
For the dehydrated potatoes
- 6–8 medium potatoes
- Water for blanching
For the dehydrated cheese powder
- 2 blocks sharp cheddar cheese
For preparing scalloped potatoes later
- 2 cups dehydrated potato slices
- 1–2 tablespoons powdered cheddar cheese
- 1 cup hot milk or water
- 1 tablespoon butter (optional)
- Salt and pepper to taste
Step 1: Prepare and Dehydrate the Potatoes
- Peel the potatoes and slice them thinly (about â…› inch thick).
- Bring a pot of water to a boil.
- Blanch the potato slices for about 5 minutes to stop enzymes and help preserve them.
- Drain the potatoes and pat them dry.
- Arrange the slices in a single layer on dehydrator trays.
- Dry them at about 120°F / 50°C for 20–24 hours, or until they are completely dry and crisp.
Once finished, allow them to cool and store them in airtight containers or jars.
Step 2: Dehydrate the Cheese
- Shred the cheddar cheese using a grater.
- Line your dehydrator trays with paper towels or parchment to absorb excess oil.
- Spread the shredded cheese evenly on the trays.
- Dehydrate at 120°F / 50°C for about 20–24 hours, or until completely dry and brittle.
After cooling, place the dried cheese in a blender or food processor (like a Magic Bullet) and blend until it becomes a fine cheese powder.
Store the cheese powder in a sealed jar in a cool, dry pantry.
Step 3: Make Quick Scalloped Potatoes
When you’re ready to cook:
- Place 2 cups dehydrated potato slices in a bowl and cover with hot water.
- Let them soak for 15–20 minutes until they soften.
- Drain and place the potatoes in a small baking dish.
- Mix 1–2 tablespoons cheese powder with hot milk or water to make a creamy sauce.
- Pour the sauce over the potatoes and add butter if desired.
- Season with salt and pepper.
- Bake at 375°F / 190°C for about 25–30 minutes until hot and bubbly.
Storage Tips
- Keep dehydrated potatoes and cheese in airtight containers.
- Store them in a cool, dark pantry.
- Properly dried ingredients can last several months or longer.
Final Thoughts
Making your own dehydrated potatoes and cheese is a rewarding way to build a convenient homemade pantry supply. Not only do you avoid preservatives found in boxed mixes, but you also get the satisfaction of preparing a quick, comforting side dish whenever you want.
With just a little effort, you’ll always have the ingredients ready for creamy, homemade scalloped potatoes. 🥔🧀✨
