I have been experimenting with my food storage items by cooking our normal meals with food storage. With this experiment I used the Potato Slices and made scalloped potatoes.
I started by re-hydrating the slices. I added about a 1/2 pound of slices and enough hot water to cover them. It took about 20-30 minutes for them to re-hydrate.
Once re-hydrated they felt just like a raw potato. I layered them in my pan then topped with cheese. (repeat until pan is as full as you desire)
On the stove top I mixed my powdered milk, salt, whole wheat flour, and butter. Bring to a simmer and then pour over the potatoes and cheese.
Bake at 350 F. Covered for 30 minutes and uncovered for 60 minutes or until cheese is golden.
With this meal I made a Farmer's Casserole with Potato Shreds
I re-hydrated about 8 oz of shreds with enough hot water to cover them. They re-hydrated in about 15 minutes.
Arrange potatoes evenly and sprinkle with cheese, green onions, and ham. Then pour egg mixture over the potatoes.
Bake 350F uncovered for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.