Want to make your own dehydrated potato slices for scalloped potatoes? It is so easy to make them at home so you can make your own cheesy scalloped potatoes whenever you want.
Prepare, slice, blanch, and cool the potatoes as directed. Spread the cooled slices in a single layer on the dehydrator trays, keeping them from overlapping. Load the trays and secure the lid.
Set the dehydrator to 125°F and dry the potatoes for 8 to 12 hours, or until completely dry. Check and rotate the trays about every 4 hours, flipping unevenly sliced pieces as needed.
Start checking around the
6-hour mark. Remove a few thick slices and let them cool to room temperature. Fully dried slices should look slightly translucent and snap cleanly, with no soft spots in the center.
Once the potato slices are completely dry, turn off the dehydrator and let them cool fully on the trays. Transfer them to a bowl, then pack them into airtight mason jars or Mylar bags.