Recipes Using Dehydrated Potatoes Food
UNKNOWNCHEF86'S DEHYDRATED POTATOES AU GRATIN
This is a recipe I came up with after I made recipe #172267. It's far cheaper than the boxed mixes, without all the sodium and the other unnecessary (unpronounceable) ingredients. The recipe can be varied by adding other ingredients (ham, bacon, broccoli, different cheeses, a can of cream of mushroom soup...use your imagination).
Provided by UnknownChef86
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix potatoes, butter, half and half and boiling water in an ungreased 3 quart pan; stir in cheese cubes.
- Bake at 400F for 45-60 minutes or til potatoes are tender.
- When tender, mix flour and enough water to make a medium-thick smooth paste.
- Stir into potatoes and put back into oven to finish baking (approx. 10 minutes).
UNKNOWNCHEF86'S DEHYDRATED SLICED POTATOES (DRIED)
This is a recipe I came up with when I had an excess of potatoes. These are sooooooo much cheaper than buying premade mixes. It takes a bit of effort, but it's worth it! Something I also like is the fact that it doesn't have the sulfites that some products include. I don't bother peeling the potatoes before I make these, but then again I don't normally ever peel potatoes...I cook them with the skins on. You could do either. I used a corkscrew slicer (looks like a screw with a piece of metal attached) because that's what I had. It created a hole in the middle, which I wasn't sure I liked, but it probably helped the potatoes dry faster in the long run. If you use the corkscrew slicer, the potatoes will come out looking kind of like a big slinky. Set the potato on it's end and cut through all the slices...it will separate them into individual slices. If desired, you could use a mandoline, but I think I like the corkscrew slicer better due to decreased drying time. Drying time not included in recipe, as it will vary from model to model.
Provided by UnknownChef86
Categories Potato
Time 15m
Yield 3 quarts dried potatoes
Number Of Ingredients 2
Steps:
- Put a large pot (12 quart?) of water on to boil. A water bath canner works well, or you could do smaller batches in a smaller pot. In my book, it's quicker and much easier to use a large pot.
- Have a sinkful of cold water ready.
- Slice potatoes using either a corkscrew slicer or a mandoline.
- Rinse potatoes with cold water, making sure all slices are separated from each other.
- Gently put the potatoes in boiling water (don't get burnt!) and stir well to make sure potatoes are separated.
- Let cook 3 minutes.
- Drain potatoes and plunge them into the cold water to stop the cooking; stir to make sure they are cooled.
- Dehydrate according to your dehydrator's directions/time -- they should be dry to the point of snapping when done.
- Store in a cool, dry place.
Nutrition Facts : Calories 582.6, Fat 0.7, SaturatedFat 0.2, Sodium 45.4, Carbohydrate 132.2, Fiber 16.6, Sugar 5.9, Protein 15.3
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