Pantry Friendly Scalloped Potatoes

 

3 C. Dehydrated Potato Slices

¼ C. Nonfat Milk Powder

2 T. Flour

2 T. Corn Starch

2 tsp. Onion Flakes (1 tsp. Powder)

1 T. dried Chives or Parsley

½ tsp. Salt

½ tsp. Mustard Powder

1/8 tsp. Black Pepper

2 ¾ C. Water

2 T. Butter

 

Preheat oven to 350. Pour potato slices in casserole dish. In small bowl combine milk, flour, cornstarch, onion, chives, salt, mustard and pepper; stir well. Whisk in water slowly, and mix to ensure no lumps remain. Pour over potatoes. Cut butter into small pieces and place on top. Bake in oven for 40-46 minutes. Remove from oven and rest for 5 minutes before serving.