Saturday, March 13, 2010

How to Make Potatoes Au-Gratin with Dehydrated Potato slices

Sometimes looking at foods when they are in their dehydrated state, it is hard to imagine what can be done with them.  You all know people who can walk into a "so-so" home and can see the vision of what the home could be.  This is the same "skill" it make take at first to begin trying to make meals with Dehydrated Vegetables.

Today we are going to see the "vision" of dehydrated sliced potatoes.  I think if I were a betting woman, I would be in a great position to make some fast cash....about now.  Alright now, be a raise of many of you have made Au-Gratin Potatoes of Scalloped Potatoes from....a box?  Come on now....fess up!

Well, good.....then you already have some very valuable experience to draw on.  I am going to challenge you to try one of the following recipes this week (or one of your own choosing).  These are simple and great comfort foods.

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.


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.



Anonymous said...

I have made this recipie tonight! it sounds so good as write this ,its in the oven.Just encase I forget to thank you ... THANX for the recipie.

Annie Martin said...

Thank you for this recipe! I don't need to "prepare" I am living the creative hmmm what can I do whith what I've got life in a remote village in Alaska. Because I knew I'd prepared these dishes from a box, I just knew someone must have figured out how to do it with dehydrated potatoes too.

Southern Muse said...

Ack! Mine are chewy and crunchy. Should I have rehydrated the potatoes first?

The Little Red Hen said...

Oh, how awful! I have not had to rehydrate the potatoes when I make these recipes. Perhaps you can recheck your liquid amounts when you make this again.

Good luck!

Anonymous said...

Have you ever cooked the dehydrated au gratins in an electric roaster. If so, how did that work out for you? Good? We are cooking for a crowd of 100, and like to use the Nesco. Thoughts?

The Little Red Hen said...

What a great question. I have to say that I have not ever done this large of recipe in a roaster. Perhaps one of our other readers have. Here is something to consider. Potatoes are generally inexpensive (fresh). If you wanted to buy a bag of potatoes and try it before you event, you could without a huge loss of expense. Good luck!

Anonymous said...

i make the ones with whole milk. i use canned cheddar cheese soup and only 3T of butter. and top w/paprika. i follow the rest exactly and come out perfect. thanks for such an easy recipe

Paliwal Potato Industries said...

Thank so much for this recipe!!!!for such as easy and tasty potato dehydrated.

Mary Walters said...

I made these last night and my husband and I loved them. Thank you for the recipe.

The Little Red Hen said...

I'm glad they worked for you. I love them too! It is important to note that I am not the author of the recipe. Please see the credit above in the post. I am thankful to Mr. Parrish for this great recipe!

Unknown said...

Delicious! Thank you for this recipe! To those who had them a little chewy/crunchy. I had that the first time too. What I found is that if I used the dehydrated potatoes that were a little thicker, then it came out that way. The second time I used the ones that were sliced really thin, and it came out perfect. :)

Unknown said...

Regarding the Scalloped Potatoes. I added 4 tbsp of cheese powder and increased the milk to 3 cups. Baked uncovered in the over for 1 hour. It turned out perfect.

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