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A.A. Milne

Thursday, March 17, 2016

How to make Scalloped and Au-Gratin Potatoes using dehydrated potatoes

Several years ago, I started to stock food and water.  I am NOT a prepper by any means but having extra food on hand just seems like a smart move to me.  You never know what event might come your way and keep you from going to the store.  Last year I had knee replacement surgery and was down for the count for several months.  Then in November, my father died unexpectedly (I will blog about that later) and I was tied up with his estate for several months.  I did NOT have time to shop or coupon.  Thank goodness I had plenty of food on hand. 

One product I really like is Augason Farms.  They sell a vast variety of foods for storage.  Walmart carries them.  Amazon carries them.  And Auguson.com carries them.  They last for years unopened.  I know this past winter was particularly tough on many--especially back East.  Many were without power.  Having food supplies on hand along with water will keep you and your family from starving!!  Also an emergency cooking kit is a great tool to have on hand.  I have this little gem stored with my food storage  

http://www.amazon.com/QuickStove-Emergency-Portable-Preparedness-Activity/dp/B00C7CE35W

Anyway, I wanted to share with you a recipe I found for dehydrated potato slices.  Yummy and easy to make.  Enjoy!!  Please share any recipes you have found for Auguson farms products or for dehydrated products.  I would love to see them!

 


 Au-Gratin Potatoes (using dehydrated potatoes) (by James Parrish)

3 cups diced dehydrated potatoes

6 tablespoons of butter

3 tablespoons of flour

1 1/2 cups of milk

1 cup of shredded Cheddar cheese

Salt and pepper to taste


Preparation of recipe:
1. Place potatoes in a shallow baking dish.
2. In a small saucepan over a low heat melt 6 tablespoons of butter.
3. Take the butter and add the flour to it. Stir well in order to blend together.
4. Gradually add the milk.
5. Continue cooking and stirring continuously until a thick sauce is formed.
6. Add the cheese and stir until the cheese melts.
7. Pour the sauce over the potatoes that are in the baking dish and mix them gently.
8. Bake potatoes at 400° for 30 to 40 minutes. Final product should be golden brown.
Source:  http://www.recipezaar.com/bb/viewtopic.zsp?t=295606





SCALLOPED DEHYDRATED POTATOES

3 cups dehydrated potato slices


1/2 cup nonfat powdered milk

2 Tbsp. flour

2 Tbsp. cornstarch

1 tsp. onion powder

pinch of salt and black pepper

1 Tbsp. dried parsley or chives (optional)

3 Tbsp. butter or margarine

2 3/4 cups boiling water

Preheat oven to 350 degrees. Place potato slices into a medium casserole dish. Combine remaining dry ingredients and sprinkle on top of the potato slices. Dot with butter. Pour boiling water over all and stir gently to combine.

Bake at 350 degrees for 40-45 minutes, or until potatoes are tender. You can broil it for the last 1-2 minutes if you prefer the top to be a little more browned.

Source:  http://tennzen.blogspot.com/2009/08/ask-tennzen-dehydrated-scalloped.html

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