I was fortunate to have a decent potato harvest in mind of the drought and was wondering if anyone had tried scalloping and dehydrating their own potatoes for storage.

I ran across an article through google that makes the whole process seem pretty simple. Just slice thin, put in oven at low temperature until slightly translucent, then loosely pack in glass jar.

Anyone tried something similar that would like to post their results?

the wife did some like hashbrowns, and they turned out awful. It seems that if they aren't browned prior to dehydrating, that they do not want to brown, ever. I suggested we send ours to nasa for a new shuttle tile trial.....

IIRC you need to blanch them first or they will turn black and nasty.

OK - so let me get this right as I sometimes get a lot of potatoes right before winter - to dehydrate them –– slice then blanch then dry

I made several quart jars worth. Shredded them, soaked in that fruit fresh/citric acid mix. Dehydrated them using a dehydrator. They turned golden brown like they had been cooked already. The shredding part made them look like dried out hash browns. As a test I dumped some in a bowl of water to rehydrate. They turned white again and looked like fresh cut potatoes. Fried up and tasted just fine.

Soak the tater slices in lemon water before you dehydrate.............

Mike and reeldoc- my dehydrated hashbrowns look great....dehydrated....I grated them, soaked in water with lemon juice, rinsed and then dehydrated per what I found online. But when I go to rehydrate, I soak in hot water and then when I cook they just wont brown....and dont have that cooked potato hashbrown taste. I am guessing that the blanching is needed and also wonder if the process I used removed too much of the starch. So Mike I would be interested in hearing how yours work when you rehydrate and cook.