This recipe makes about 8 cups
Directions
- Preheat the oven to 400°F.
- Lightly grease a 9x13-inch casserole dish with oil or cooking spray. (Use sparingly to prevent excess fats in the freeze dryer.)
- Layer the potatoes: Spread ¼ of the sliced potatoes evenly on the bottom of the dish.
- Add cream: Drizzle ¼ cup of heavy whipping cream over the potatoes.
- Season: Sprinkle with 1 clove of diced garlic, ¼ cup of parmesan cheese, and ⅛ teaspoon of salt.
- Repeat steps 3-5 three more times to create additional layers.
- Bake for about 1 hour, or until the potatoes are tender and fully cooked.
- Prepare freeze dryer trays: Line with silicone or parchment paper.
- Spread the scalloped potatoes evenly on the tray.
- Pre-freeze until solid.
- Freeze dry (my cycle time was 25 hours.)
Rehydration
Soak in a little hot water to rehydrate.
Cook on the stove in a pan until heated through and excess water evaporates.
Air fry to restore crispness. (This enhances texture while maintaining flavor.)
Notes:
You can skip the air fryer step if you aren’t particular about returning the crispiness.
Nutritional Value Per ½ cup
Calories: 135 Protein: 4 g Fat: 8 g Carbohydrates: 15 g Sugar: 13 g Fiber: 2 g
Cycle times & rehydration for reference only. Your results may vary.
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