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.
