Scalloped Potatoes

• 4 lbs potatoes (1.8 kg)
• 2 cups powdered milk (500 ml)
• 1 cup grated parmesan cheese (250 ml)
• 2 onions, sliced
• 12 cup bacon bits (125 ml)
• 12 cup all-purpose flour (125 ml)
• 12 cup coffee creamer, powder (125 ml)
• salt and pepper, to taste

1. At Home: Peel the potatoes and boil them for 20 minutes.
2. Drain and allow to cool.
3. Cut the potatoes into 1/4-in/6-mm thick slices, place on a large baking tray and dehydrate in the oven at about 130F/56C for 5-6 hours.
4. When dried, divide into four separate bags and add to each bag; a quarter of the powedered milk, Parmesan, onion slices, bacon bits, flour and creamer.
5. Season to taste.
6. Seal.
7. At Camp: To rehydrate the bags, add enough water to cover the contents and let stand to rehydrate for 1 hour.
8. When reconstituted, place the contents of the bags in a pan and bring to a boil.
9. Cover and simmer until the potatoes thicken up.
10. Remove from the heat and allow to stand for 5-10 minutes.
11. Fluff up with a fork and serve hot.

potatoes, powdered milk, parmesan cheese, onions, bacon bits, flour, coffee creamer, salt

Taken from www.food.com/recipe/scalloped-potatoes-398653 (may not work)