Saturday, December 29, 2012
Cooking with Dehydrated Garden Potatoes
I would have a photo of our finished dish, but it was devoured. Literally.
I softened 1 1/2 canning jars of dehydrated, sliced garden potatoes, sliced some organic carrots (next year I hope to have more garden carrots in the freezer), some
fresh onion, leftover diced
ham from Christmas, organic milk, and some leftover real cheeses (about 1/4 cup is what I used).
I layered it in a 9 x 13 dish and baked it for about 30 minutes at 350°F, but turned the heat up to 375°F when I realized it wasn't bubbling and cooking. I do think the higher temperature was needed to cook the carrots until tender. If these had been frozen, and thawed carrots, it would have cooked at the lower temperature.
The results were so good, I will dehydrate more potatoes until we get a root cellar built. These did take more than an hour to soften. I think they took about 1-1/2 to 1-3/4 hours to hydrate before cooking.
For a 9 x 13 pan, we used 1 1/2 canning jars of dehydrated potatoes, but could have used 2 full jars. I am truly amazed at the flavor, despite the potatoes turning a slight brown from drying.