Scalloped Potatoes

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Starchy)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #549	5 1/2 bun(s)
Potatoes, Sliced, Dehydrated, #263	2 pound(s) + 6 ounce(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Margarine, Bulk, #119	6 ounce(s)
Onions, Chopped, Dehydrated, #278	1/2 cup(s)
Flour, All Purpose, Enriched, #358	6 3/4 ounce(s)
Milk, Dry, Nonfat Powder, #376	8 cup(s)
Water, Municipal, Mississippi	1 1/2 gallon(s)
Salt, Table, #343	2 tablespoon(s)
Pepper, Black, Ground, #336	1 1/2 teaspoon(s)
Parsley, Dried, Chopped, #316	1/2 cup(s)
Margarine, Bulk, #119	4 ounce(s)

DIRECTIONS

1.	If breadcrumbs have not been prepared, toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs. Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained.
2.	Rehydrate potatoes according to package instructions or cover potatoes with hot tap water. Let stand for 5 minutes. Drain well.
3.	Place 2 pounds 10 ounces (3 quart) potatoes into each steamtable pan (12" x 20" x 2 1/2") coated with pan release spray. For 50 servings, use 2 steamtable pans.
4.	Melt margarine. Add onions and cook over medium heat for 5-10 minutes.
5.	Blend flour into margarine and onions. Cook over medium heat, stirring constantly until golden brown, 6-8 minutes.
6.	Prepare dry milk according to instructions on package.
7.	Slowly stir in milk, salt, pepper, and diced parsley flakes. Blend well and cook over medium heat, stirring frequently until slightly thickened or for about 10-15 minutes.
8.	Pour 3 quarts of liquid mixture over potatoes in each pan. Stir to combine.
9.	Combine margarine and bread crumbs. Mix to coat crumbs well. Sprinkle crumbs evenly over each pan, approximately 8 ounces (1 2/3 cup) per pan.
10.	Bake until golden brown on top: Conventional Oven: 350 degrees F for 45-60 minutes. Convection Oven: 300 degrees F for 35-45 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
11.	Cover and place in warmer until ready for service. Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of starchy vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Parsley flakes are an optional garnish, depending on student's preferences.

Nutrients Per Serving

Calories

187

Carbohydrates

29.45 g

Dietary Fiber

1.94 g

Protein

6.50 g

Sodium

432.98 mg

Total Fat

4.91 g

Sat. Fat

2.11 g

Trans Fat

0.00 g

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Scalloped Potatoes

DIRECTIONS

Production Notes

Nutrients Per Serving