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Au Gratin Potatoes
1/2 cup starchy vegetable, 1/2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Buns, Hamburger, WGR, #564 | 22 3/4 bun(s) |
Potatoes, Sliced, Dehydrated, #263 | 2 pound(s) + 1 ounce(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Onions, Chopped, Dehydrated, #278 | 2 ounce(s) |
Water, Municipal, Mississippi | 1 gallon(s) + 2 1/2 quart(s) |
Flour, All Purpose, Enriched, #358 | 5 ounce(s) |
Milk, Dry, Nonfat Powder, #376 | 1 pound(s) |
Salt, Table, #343 | 1 1/2 teaspoon(s) |
Pepper, Black, Ground, #336 | 1 teaspoon(s) |
Cheese, American, Grated/Shredded, #60 | 1 pound(s) + 10 ounce(s) |
Margarine, Bulk, #119 | 4 ounce(s) |
DIRECTIONS
1. | To prepare breadcrumbs:
|
2. | Place 1 pound (2 quarts +1 2/3 cups) potatoes into each steamtable pan (12" x20" x2 1/2") that has been coated with food release spray. For 50 servings, use 2 steamtable pans. |
3. | Sprinkle onions evenly over potatoes. For dehydrated onions, use 1 ounce (1/4 cup + 1 1/2 teaspoon) per pan. |
4. | Heat water to rolling boil. |
5. | Add cheese to sauce and whip until well blended. |
6. | Pour 3 quarts cheese sauce over each pan. Stir to combine. |
7. | For topping, combine margarine and bread crumbs. |
8. | Bake until evenly golden brown on top: Conventional Oven: 350 degrees F for 45 minutes - 1 hour. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
9. | Portion with a #8 scoop per serving. Each portion provides 1/2 cup of starchy vegetables and 1/2 oz. eq. meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
If fresh onions are used in place of dehyrated onions, use 8 ounces (1 1/4 cups + 1 tablespoon) per pan.
Use commodity products when available.