Au Gratin Potatoes - Food Storage Recipe by Cheryl Moss
12" Dutch oven with 9" glass, 2 qt. casserole dish. You can also use 10" oven without dish.
24 briquettes: 8 bottom, 16 top; serves 8. Good
5 cups dried potato slices
1 - 2 Tbsp. dried onion
2 Tbsp. whole wheat flour
3/4 cup powdered milk in 4 cups water
Salt and pepper
1/2 cup cheese powder
1 cup crumbled bread crumbs Directions
: Soak potatoes and salt for 1 hour. Drain (save water for mixing with milk). Grease casserole or line Dutch oven in foil and layer 1/2 of potatoes in bottom. Sprinkle with salt and pepper and 1/2 of onion and 1/2 of cheese powder. Layer remaining potatoes, then salt and pepper, onion, and remaining cheese powder. Mix reconstituted milk and whisk in flour. Pour over potatoes. Bake in oven, checking every 15 minutes. On the 3rd checking, sprinkle bread crumbs over potatoes. Cover and bake 15 more minutes. Be sure bottom does not burn. It would be best to make a foil ring to set casserole dish on. Cook 1 hour, checking every 15 minutes. Better
: Use white flour in place of whole wheat. Replace powdered milk with evaporated milk and water. Best
: Use 1 cup grated freeze dried cheddar cheese to replace cheese powder
Ingredients: Dehydrated potato slices preserved with sodium bisulfite.