Time constraints have limited our opportunities to experiment with the dehydrator, but everything we have used it for has come out great. So far, we have dehydrated carrots, celery, bananas and plums ...lots and lots of plums! I made a double batch of bread a couple of weekends ago (4 loaves) and used it to raise my dough. It worked great. This weekend, we dehydrated the potatoes we harvested from the garden last week.
These were white potatoes, a variety that is supposed to be good for baking or for general cooking. When we dug them up, we found ten to twelve spuds on each plant. The skins were light colored and thin, very easy to peel. They varied in size from shooter marble to a large fist. The biggest ones were not quite big enough to make good baking potatoes, but we may have harvested a little too early. The smallest ones will be great for frying up with eggs and are actually considered a delicacy in finer restaurants. We still have about six plants in the tire gardens, so we'll see how much bigger they get with a few more weeks in the ground. Yeoldfurt washed, peeled and sliced all of them while I was at work yesterday. When I got home, we arranged them on the trays in the dehydrator.
Anyone ever tried those Betty Crocker boxes of scalloped potatoes and au gratin potatoes? The few times I've used them, I've doctored them up a little, but they're really not too bad. I found several recipes online for scalloped potatoes using dehydrated potatoes. If Betty Crocker can do it, so can I! After I test a few of the recipes out, I'll let you know if any of them are worth writing down.