Cheesy Potatoes from food storage

aka Funeral potatoes, Au-Gratin potatoes, Hash Brown casserole, Scalloped potatoes, Cornflake potatoes…anything else?


I didn’t traditionally eat these as a kid for the Holidays, but since I’ve been married, we’ve had Ham and Cheesy potatoes every year.  This year will be no exception, but I decided I wanted to try them with food storage.  If I were to be living on my food storage at Christmas time, I would certainly still want to have these potatoes and share them with family and friends.  Winking smile


Food Storage Cheesy Potatoes:


1/2  cup Freeze Dried Monterey Jack Cheese

1/2 cup Freeze Dried Cheddar Cheese


2 Tablespoons Freeze Dried Onion

2 1/2 cups Water

3 Tablespoons Instant Milk Powder

1 tsp Chicken Bouillon

1 tsp salt

Pepper to taste

2 Tablespoons Butter Powder

1 Tablespoon Water

2 Tablespoons Flour

3 cups Freeze Dried Potato Dices


1 1/2 cups Corn Chex, crushed (can also use Corn Flakes)

2 Tablespoons Butter Powder

1 Tablespoon water

  • Preheat oven to 450
  • Place cheese in a bowl with enough water to cover.  Let sit for 15 minutes.


  • Mix onion, water, milk powder, bouillon, salt and pepper.  Let sit for 5 minutes.
  • Mix butter powder, water and flour well in a small saucepan.  Heat over medium heat for just a few seconds.
  • Slowly whisk the milk mixture into the flour mixture.
  • Bring to a boil, then reduce heat to medium-low and simmer while stirring frequently until the mixture thickens just slightly
  • Take the pot off the heat and stir in the cheese until the mixture is again smooth.
  • Place the potatoes (dry) in the bottom of an 8×8 or 9×9 pan.


  • Pour cheese mixture over potatoes and stir until all potatoes are wet.


  • Toss the crushed Corn Chex with the water and butter powder until evenly combined.  Sprinkle over potatoes.


  • Cover potatoes with foil and bake for 30 minutes (this keeps the moisture inside so they can fully hydrate)
  • Crank heat up to 450, uncover potatoes and bake for another 10 minutes. (this will brown the potatoes)
  • Let the potatoes rest for about 10 minutes before serving:

Food Storage Cheesy PotatoesCheesy Potatoes from Food Storage

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2 Responses to Cheesy Potatoes from food storage

  1. rachel December 20, 2011 at 10:47 pm #

    i’ve not gotten into ordering the Thrive products yet. (I have no doubt they are far better than canned stuff from the grocery store) but you using food storage in your Christmas dinner made me think of something my 11yo son just said. i’d asked my boys (11 & 14) if they had any special requests for Christmas dinner. my 14yo came up w something and then my 11yo suggested that we use some of our food storage veggies (canned veggeis) for Christmas dinner… rather than the frozen veggies we always have. he considers our food storage stuff as “special” since we don’t normally use canned veggies. Trying to incorporate them back into our routine meals so it’s not foreign foods. used then for Thanksgiving as well and the kids loved it. preparedness is a matter of mental preparedness as well, and being willing to accept things that may need to change along the way.

    • Misty December 21, 2011 at 3:37 am #

      Great point Rachel! No matter what we store, things will be different if we are living 100% on our food storage. We need to be both ready and willing to accept that change and trying to make it easier by using the foods we have more regularly.

      ps…Tell your 11 yr old I think he is awesome! (-: