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Cast Iron Potatoes Au Gratin

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This cast iron potatoes au gratin recipe is designed to be made ahead of time using dehydrated ingredients so when it comes time to make it, all you need is water.

The finished cast iron potatoes au gratin recipe ready to serve.

 

The Story Behind This Cast Iron Potatoes Au Gratin Recipe

During the potato harvesting season it is so easy to find excess potatoes that are less than perfect at local potato farms that they give away for free.

Typically we bring home 400 to 500 pounds of potatoes and while I do can a few, I dehydrate even more.

I also donate quite a few of those to local soup kitchens and food pantries.

That first year I did this, I had so many dehydrated potatoes and no idea how to use them because they were all sliced.

During a search for what to do with dehydrated potatoes, I came across this sauce recipe and then altered it to suit me.

It has served us well over the years and put all those potatoes to good use.

If you don’t live near a potato farm, watch for sales on potatoes and dehydrate those, but be sure to take the time to blanch the potatoes before you dehydrate them, otherwise they end up really starchy and not so tasty.

Dehydrated potatoes stored in a glass jar.

Stock Your Pantry With This Cast Iron Potatoes Au Gratin Recipe

This is an ideal side dish to store in your pantry, take camping (affiliate link) with you or to use should the grid go down.

The recommended storage method, because it is easier for a lot of people, is a glass jar, but this recipe would be easy enough to seal in a mylar bag.

Using freeze dried potatoes instead of dehydrated ones would make the recipe last even longer!

About The Three Cast Iron Potatoes Au Gratin Recipes

I have broken the recipe down into three sections.

The first recipe is just the sauce mix.

The second recipe explains how to package it and what else you need to add.

The third and last recipe gives the information needed to make this cast iron potatoes au gratin recipe.

Legacy Emergency Food

Be sure to print the recipe out and put it in the cans or mylar bags (affiliate link) so you know how to make the recipe when you are ready to.

The cheese sauce in a baggie ready for short term storage.

 

Potatoes Au Gratin Sauce Mix Recipe

This sauce mix works well with fresh potatoes too, so don’t let the fact that you don’t have any dehydrated potatoes stop you from making it.

Here is the sauce mix recipe.

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Potatoes Au Gratin Sauce Mix

The finished cast iron potatoes au gratin recipe ready to serve.
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  • Author: Sheri Ann Richerson
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Category: Vegetables
  • Method: No Cook

Ingredients

Scale

Instructions

  1. Place all of the ingredients to make 1 package of sauce mix in a small zippered bag or mylar bag.
  2. Place an oxygen absorber in the bag.
  3. Fold the bag over to remove as much air as possible and seal it if you are using a plastic bag. If you are using a mylar bag, seal it as normal.
  4. Set the bag aside to put in the same container as the powdered milk and dehydrated potatoes.

Notes

*The amount of cheese depends on your personal preference. I use 1/4 cup.

Keywords: cast iron potatoes, long term food storage, cast iron cooking, au gratin potatoes, au gratin potato recipes, long term food storage recipes, long term food storage ideas, long term food storage prep

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The powdered mix in a baggie ready for short term storage.

Cast Iron Potatoes Au Gratin In A Jar Or Mylar Bag

The recipe below explains how to assemble all of the ingredients needed, minus the water (affiliate link), to store.

As explained above, the container you choose to store your mix in is up to you, however even if you use mylar bags (affiliate link), putting them inside a glass jar makes sure no critters that might sneak into your house have a chance to ruin your food storage.

Here is how to assemble the cast iron potatoes au gratin recipe.

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Potatoes Au Gratin In A Jar

The finished cast iron potatoes au gratin recipe ready to serve.
Save Recipe
  • Author: Sheri Ann Richerson
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 1/4 cups 1x
  • Category: Vegetables
  • Method: No Cook

Ingredients

Scale

Instructions

  1. Put the powdered dry milk (affiliate link) into a small zippered bag or mylar bag.
  2. Place an oxygen absorber in the bag.
  3. Fold the bag over to remove as much air as possible and seal it if you are using a plastic bag. If you are using a mylar bag, seal it as normal.
  4. Place the potatoes into the bottom of the jar or into the mylar bag.
  5. Place the packet of sauce mix and the packet of dry milk (affiliate link) on top of the dehydrated potatoes.
  6. Seal the instructions in a plastic zippered bag and place them in the container or mylar bag with the other ingredients.
  7. Place lid on jar. If you are using a mylar bag, seal it as normal then place the sealed jar in a glass jar with a lid.
  8. Store the containers in a cool, dark and dry place until you are ready to use them.

Keywords: cast iron potatoes, long term food storage, cast iron cooking, au gratin potatoes, au gratin potato recipes, long term food storage recipes, long term food storage ideas, long term food storage prep

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The dehydrated potatoes along with the bags of cheese sauce and powdered milk.

Cast Iron Potatoes Au Gratin Recipe

Remember all you need to make this au gratin potatoes recipe is the container  with the pre-made mix above and water.

For those who are using this recipe as part of their long term food storage plan, canning or storing the correct amount of water (affiliate link) with the jar or mylar bag is one way to make sure you have everything you need in one place.

Print

Cast Iron Potatoes Au Gratin

The finished cast iron potatoes au gratin recipe ready to serve.
Save Recipe
  • Author: Sheri Ann Richerson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: Vegetables
  • Method: Oven

Ingredients

Scale
  • 23/4 cups boiling Water (affiliate link)
  • 1 container of the potatoes au gratin in a jar

Instructions

The dehydrated potatoes in the cast iron skillet.

  1. Put the dehydrated potatoes into a medium sizecast iron skillet. The packet of sauce mix on top of the potatoes.
  2. Sprinkle the sauce mix on top.
  3. Dissolve the packet of powdered milk in the boiling water (affiliate link)The potatoes and sauce mix combined in the cast iron skillet.
  4. Pour the boiling water on top of the potatoes and sauce mix then stir to combine.
  5. Place the cast iron skillet on the bottom rack of the oven and bake at 400 degrees Fahrenheit for 30 to 35 minutes or until the potatoes are tender.*

Notes

*If you are cooking something else at a lower temperature in your oven, adjust the baking time using the following recommendations –

  • 40 to 45 minutes at 350 degrees Fahrenheit.
  • 50 to 55 minutes at 325 degrees Fahrenheit.

Note: You can substitute fresh or freeze dried potatoes for the dehydrated potatoes. To use fresh potatoes, choose 3 to 4 medium sized potatoes and slice them. Then bake them at 400 degrees Fahrenheit for 45 to 60 minutes or until the potatoes are tender.

Keywords: cast iron potatoes, long term food storage, cast iron cooking, au gratin potatoes, au gratin potato recipes, long term food storage recipes, long term food storage ideas, long term food storage prep

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Final Thoughts About This Cast Iron Potatoes Au Gratin Recipe

I hope you will give this sauce recipe a try even if you use it on fresh potatoes.

In my opinion, this recipe is so much better than any of the boxed brands of au gratin potatoes.

Plus if I am looking for something a little different, I can add 1/8 teaspoon of thyme (affiliate link) or rosemary (affiliate link) to the recipe.

This is also a great recipe if your goal is to move away from processed foods.

Not to mention it is as easy to make as the boxed varieties.

If you have questions or comments, leave them below.

 

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The top photo shows the dehydrated potatoes in a cast iron skillet. The bottom photo shows the finished cast iron potatoes au gratin recipe ready to serve.

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