A few weeks ago, I had my family over for yet another Sunday Dinner. It seems like the only time I do anything 'in-depth' anymore with the busy schedules we keep around here. So, what do you do when time is of the essence? Use your tried and true recipes...that's what!
I made the Potatoes Augratin which has been a very, very popular post on this blog. It is repined over and over on Pinterest. I happen to like it because it is so good and so very easy. Here are the step by step photos to show the simplicity of this delicious dish using your Food Storage Staples.
Melt butter in a saucepan.
Add flour and milk to the melted butter. (I use my powdered milk here). Stir and cook until the sauce is smooth.
Add your shredded cheese and stir as it melts to keep the sauce smooth.
Place your dehydrated potato slices in the casserole dish. Pour the sauce over the potato dices.
Bake....and enjoy! It takes just a few minutes to prepare and I promise you really won't have left-overs when you are feeding a crowd.
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
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.
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.
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)
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.
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