One of the many dishes I hated as a child was Scalloped Potatoes. My mother made them on a regular basis and every time she did I put up a fuss. I love them now, so perhaps it’s simply that my tastes have evolve…or perhaps it was the recipe. I’m actually certain that it was the recipe. My mother worked outside the house when I was a kid. Very common now, but kinda rare back in the 70’s and 80’s. So, dinner had to be quick and convenient and sliced potatoes and canned cream of mushroom soup certainly fit that bill. No garlic. No onion. No wonderful spice and herb mixes.
This recipe dehydrates surprisingly well. Reconstituting it to anything that resembles scalloped potatoes is a trick, however. In fact, the first several times I tried, it turned it into soup. A thick, hearty delicious soup. So I stopped fighting it and Potato Chowder was born.
- 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
- Preheat oven to 350 degrees.
- In a large mixing bowl combine all ingredients. Mix well.
- Pour mixture into a 8x12 inch casserole dish. Cover with foil, or lid. Bake for 1½ hr
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!