Scalloped Potatoes
Prep time
Cook time
Total time
Recipe type: Entree
Kitchen Type: Kitchen
Serves: 8
  • 2 lbs white potatoes, diced
  • 1 onion, sliced
  • 1 cup home-made chicken stock
  • ½ cup heavy cream
  • 3 slices bacon, cooked and chopped
  • ½ tsp Breakfast Blend Spice Mix
  • 2 tsp Herbs de Provence
  • ¼ cup goat cheese,
  • 1 glove garlic, grated
  • 1 tsp salt
  • 1 tsp pepper
At Home Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine all ingredients. Mix well.
  3. Pour mixture into a 8x12 inch casserole dish. Cover with foil, or lid. Bake for 1½ hr
Dehydration Instructions

1. Prepare the recipe as listed. Allow to cool.

2. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur. On the vegetable setting, dehydrate for 8 ours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.

To rehydrate, stir serving into 1½ cup/12 oz of boiling water. Boil for 5 minutes, stirring often. Remove from heat and set aside for 10-15 minutes. If it resembles scalloped potatoes, you're good. Otherwise enjoy your soup!
Recipe by Back Country Culinary at