SCALLOPED POTATOES AND ONIONS

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
ONIONS,FRESH,SLICED 2-1/2 lbs 2 qts 2 cup 2-7/8 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MARGARINE,MELTED 10 oz 1-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
MILK,NONFAT,DRY 12-5/8 oz 1 qts 1-1/4 cup
WATER,WARM 13-5/8 lbs 1 gal 2-1/2 qts
SALT 1-1/4 oz 2 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp

Method

1 Cover potatoes with salted water; bring to a boil; cook 10 minutes or until tender.
2 Drain well. Lightly spray each steam table pan with non-stick cooking spray. Place onions in layers with potatoes. Place about 8
pounds potatoes in each sprayed pan.
3 Blend butter or margarine and flour together using a wire whip. Stir until smooth.
4 Reconstitute milk; bring to just below boiling. DO NOT BOIL. Add milk to roux stirring constantly. Add salt and pepper. Simmer
10 to 15 minutes or until thickened. Stir as necessary.
5 Pour 2-1/2 quarts sauce over potatoes in each pan.
6 Using a convection oven, bake at 325 F. for 30 minutes on low fan, open vent or until browned. CCP: Hold at 140 F. or higher for
service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
155 cal 29 g 4 g 3 g 1 mg 336 mg 60 mg

Portion

2/3 Cup

Yield

100


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