#10 can / 16 oz
Sliced Dehydrated Potatoes are a popular product among our customers. Use them in soups, stews, or other recipes-or just cook and eat plain! They hold more of their nutritional value than their canned or frozen counterparts so serve them to your family with confidence. Enjoy the fresh flavor of potatoes without all the peeling, washing, and slicing. Each can weighs 1 lb. Easy directions for re-hydration are on the label.
Serving size: Dehydrated Potato Slices are sealed air tight in a #10 can and weighs approximately 1 pound. There are about 27 servings per #10 can. One serving size is 1/4 cup. Once rehydrated, a serving size comes out to about 1 cup.
Dehydrated Potato Slices will store 15 years in a sealed #10 can (oxygen absorber included). Once opened, it has an average shelf life of 6 to 12 months.
Ingredients: Dehydrated potato slices preserved with sodium bisulfite.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.
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
Easy to prepare Creamy Scalloped Potatoes Stove top recipe: Ready in 20 minutes.
Combine in a 2 qt saucepan: 2 tbsp margarine, 2 cups water, 3/4 cups milk, then stir in 1/4 Cheese Sauce Mix. Add 1/2 tsp salt to 3 cups potato slices. Heat to boiling, stirring frequently. Reduce heat, cover & simmer stirring occasionally for 15-20 minutes or until potatoes are tender & sauce is desired consistency. Sauce will thicken upon standing.
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