SCALLOPED POTATOES (DEHYDRATED, SLICED)

Ingredients

Ingredient Weight Measure Issue
POTATO,WHITE,DEHYDRATED,SLICED 5-1/2 lbs
WATER,BOILING 37-5/8 lbs 4 gal 2 qts
SALT 1-7/8 oz 3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BUTTER,MELTED 1-1/8 lbs 2-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 9-7/8 oz 2-1/4 cup
MILK,NONFAT,DRY 1 lbs 1 qts 2-5/8 cup
WATER,WARM 17-3/4 lbs 2 gal 1/2 qts
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp
PAPRIKA,GROUND 1/4 oz 1 tbsp

Method

1 Add potatoes to boiling salted water. Cover. Bring quickly to a boil; reduce heat; simmer 15 to 25 minutes or until tender. Drain
well.
2 Lightly spray each steam table pan with non-stick cooking spray. Place about 6 pounds 8 ounces or 4-1/2 quarts cooked, drained
potatoes into each sprayed pan. Set aside for use in Step 5.
3 Blend butter or margarine and flour together; stir until smooth using a wire whip.
4 Reconstitute milk. Heat to just below boiling. DO NOT BOIL. Add milk to roux stirring constantly. Add pepper. Simmer 10 to 15
minutes or until thickened. Stir as necessary.
5 Pour 3 quarts sauce over mixture in each pan.
6 Sprinkle 1 teaspoon paprika over mixture in each pan.
7 Using a convection oven, bake 30 minutes or until lightly browned in 325 F. oven on open vent, low fan. CCP: Hold at 140 F. or
higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
89 cal 10 g 2 g 5 g 12 mg 285 mg 65 mg

Portion

2/3 Cup

Yield

100


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