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Recipes - POTATOES AU GRATIN

Recipe Name

POTATOES AU GRATIN

Submitted by

jgouker

Recipe Description

Q05100

Quantity	100	Quantity Unit	SERVINGS (2/3 CUP)	Servings
Prep Time (minutes)	20	Cook Time (minutes)	25	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



51	cups diced	potatoes, peeled and sliced
2	tablespoons	salt, table
3	cups	all-purpose flour
3	cups	margarine
22	cups (8 fl oz)	water, warm (110 degrees)
4	cups	instant nonfat powdered milk
2	tablespoons	salt, table
2	teaspoons	black pepper
6	cups, shredded	shredded cheddar cheese
16	ounces	Bread crumbs or crushed cornflakes
1	cup	margarine

Steps

Sequence	Step

1	PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN 35 PORTIONS PER PAN. PREPARATION INSTRUCTIONS: TRIM WASH AND PREPARE VEGETABLES IAW A03100. PARE AND SLICE POTATOES TO 1/4 INCH (IF USING FRESH POTATOES). IF USING DEHYDRATED\SLICED POTATOES, HYDRATE PRIOR TO STEP 1. VEGETABLE WEIGHTS/MEASURES ARE TRIMMED PREPARED WEIGHTS. MELT BUTTER OR MARGARINE BEFORE USE IN STEPS 3 AND 7. SIFT FLOUR BEFORE MEASURING IN STEP 3. SHRED CHEESE BEFORE MEASURING IN STEP 5. 1. COVER HYDRATED POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES OR UNTIL TENDER. 2. DRAIN WELL. PLACE ABOUT 8 LB 2 OZ (1 1/2 GAL) POTATOES IN EACH PAN. SET ASIDE FOR USE IN STEP 6. 3. MELT BUTTER. BLEND BUTTER OR MARGARINE 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 FLOUR TO SAUCE. STIR UNTIL CHEESE IS MELTED. 6. POUR ABOUT 2 1/3 QT SAUCE EVENLY OVER POTATOES IN EACH PAN. 7. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE ABOUT 1 1/3 CUPS CRUMBS OVER POTATOES IN EACH PAN. 8. BAKE 45 MINUTES OR UNTIL BROWNED. 9. SERVE HOT. SERVE WITH SLOTTED SPOON OR ONE NO. 6 SCOOP MAY BE USED, SEE A00400. OPTION: IF STEAMER AVAILABLE, STEAM SLICED POTATOES UNTIL TENDER. OPTION: FRESH POTATOES CAN BE PARED, PEELED, AND SLICED NO MORE THAN 24-HOURS IN ADVANCE OF MEAL PREPARATION.

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