POTATOES AU GRATIN

Ingredients

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,SLICED 25-1/2 lbs 4 gal 2-1/2 qts
WATER,BOILING 18-3/4 lbs 2 gal 1 qts
SALT 1-1/4 oz 2 tbsp
BUTTER,MELTED 1-1/2 lbs 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
MILK,NONFAT,DRY 9-5/8 oz 1 qts
WATER,WARM 11 lbs 1 gal 1-1/4 qts
SALT 1-1/4 oz 2 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp
CHEESE,CHEDDAR,SHREDDED 1-1/2 lbs 1 qts 2 cup
MUSTARD,DRY 1/2 oz 1 tbsp
BREADCRUMBS,DRY,GROUND,FINE 1 lbs 1 qts
BUTTER,MELTED 8 oz 1 cup

Method

1 Cover potatoes with salted water; bring to a boil; cook 10 minutes or until tender.
2 Drain well. Place about 8 pounds or 1-1/2 gallon potatoes in each steam table pan. Set aside for use in Step 6.
3 Melt butter. Blend butter and flour together using wire whip; stir until smooth.
4 Reconstitute milk; bring to just below boiling. DO NOT BOIL. Add milk to flour mixture stirring constantly. Add salt and pepper.
Simmer 10 to 15 minutes or until thickened. Stir as necessary.
5 Add cheese and mustard to sauce. Stir until cheese is melted.
6 Pour 2-1/3 quarts sauce evenly over potatoes in each pan.
7 Mix crumbs and butter or margarine. Sprinkle 1-1/3 cups crumbs over potatoes in each pan.
8 Using a convection oven, bake in 325 F. for 30 minutes on low fan, open vent or until browned. CCP: Hold for service at 140 F.
or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
228 cal 30 g 6 g 10 g 28 mg 444 mg 103 mg

Portion

2/3 Cup

Yield

100


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