Scalloped potatoes recipe

[CINDY A]

I HAVE NOT MADE THIS RECIPE BEFORE SO I DO NOT KNOW HOW LONG TO DEHYDRATE IT FOR. DOES ANY ONE KNOW? THE ONLY THING I CHANGED ON IT WAS THE MILK. I JUST WANTED TO SHARE THIS WITH EVERYONE BEFORE THE HOLIDAYS
SCALLOPED POTATOES
Nut gourmet zel Allen
Yields 4 to 5 servings
2/3 CUP CASHEWS
¼ CUP FRESHLY SQUEEZED LEMON JUICE
3 TABLESPOONS WHITE MISO
1 ½ CUP UNSWEETENED ALMOND, OR OTHER NUT MILK
2 TABLESPOON NUTRITIONAL YEAST FLAKES
1 TEASPOON SALT
DASH CAYENNE
FRESHLY GROUND PEPPER
1 POUND RED ROSE OR WHITE ROSE POTATOES SCRUBBED AND THINLY SLICED
3 GREEN ONIONS, CHOPPED
1 RIPE TOMATO, SLICED
GARNISH
PAPRIKA
2 TABLESPOON COARSELY GROUND WALNUTS
HAVE A READY 8 X 8 INCH GLASS BAKING DISH. GRIND THE CASHEWS INTO A FINE MEAL USING AN ELECTRIC MINI CHOPPER OR COFFEE GRINDER, TRANSFER TO A MEDIUM BOWL AND SET ASIDE
TO PREPARE THE SAUCE FOR THE POTATOES
COMBINE THE LEMON JUICE, AND MISO IN A SMALL BOWL BLEND WITH A SPOON OR SMALL WIRE WHIP UNTIL SMOOTH, AND ADD TO THE GROUND CASHEWS, STIR IN THE MILK, NUTRITIONAL YEAST, SALT, CAYENNE, AND PEPPER AND MIX UNTIL THOROUGHLY COMBINED
ASSEMBLY
SPOON A SMALL AMOUNT OF THE SAUCE INTO THE BAKING DISH, USING JUST ENOUGH TO COVER THE BOTTOM. LAYER HALF OF THE POTATOES, GREEN ONIONS, AND TOMATOES IN THE BAKING DISH AND COVER WITH HALF OF THE SAUCE. MAKE ANOTHER LAYER WITH THE REMAINING POTATOES, GREEN ONIONS, AND TOMATOES, AND FINISH WITH THE REMAINING SAUCE AND DEHYDRATE SPRINKLE THE CASSEROLE WITH PAPRIKA AND THE GROUND WALNUTS BEFORE SERVING

;)

[margoss]

sounds good...I so need a dehydrator!!

[revdrcyn]

Wow - sounds delicious!

I have not tried dehydrating potatoes, only sweet potatoes, and it takes quite a while. Usually, I start at 8 hours on 105 degrees, then add 4 hours again and again until done.

Can't wait to try this -- thanks for he recipe!

[spicyfull]

Thanks for Sharing.

[Tirza]

I can't imagine how those potatoes could get soft enough to be palatable. So many times in the past when baking scalloped potatoes, I have under-baked them and found the middle ones stayed pretty hard and still starchy tasting. Not appetizing.

I was wondering if maybe slicing the potatoes very thinly, tossing them in something to prevent them from going black, and dehydrating them until crisp like chips would work. Keep them on hand for recipes like this, THEN go ahead and make the recipe. It might be like those dehydrated potato flakes for mashed potatoes or the ones in the packages with all the ingredients for scalloped potatoes. The other ingredients would soak into the dehydrated thin slices with the warmth from the D.

Does that sound possible? Has anyone done it? I think I will try and report back.

[revdrcyn]

Does that sound possible? Has anyone done it? I think I will try and report back.

Brilliant! Please post your results once you try it -- sounds like a viable plan!