Scalloped Potatoes

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 4 lbs potatoes (1.8 kg)
• 2 cups powdered milk (500 ml)
• 1 cup grated parmesan cheese (250 ml)
• 2 onions, sliced
• 1/2 cup bacon bits (125 ml)
• 1/2 cup all-purpose flour (125 ml)
• 1/2 cup coffee creamer, powder (125 ml)
• salt and pepper, to taste

Recipe

• 1 at home: peel the potatoes and boil them for 20 minutes. drain and allow to cool. cut the potatoes into 1/4-in/6-mm thick slices, place on a large baking tray and dehydrate in the oven at about 130f/56c for 5-6 hours. when dried, divide into four separate bags and add to each bag; a quarter of the powedered milk, parmesan, onion slices, bacon bits, flour and creamer. season to taste. seal.
• 2 at camp: to rehydrate the bags, add enough water to cover the contents and let stand to rehydrate for 1 hour. when reconstituted, place the contents of the bags in a pan and bring to a boil. cover and simmer until the potatoes thicken up. remove from the heat and allow to stand for 5-10 minutes. fluff up with a fork and serve hot.