Source: MRS 2015
MRS: 1072 — Vegetables (1000s)

Au Gratin Potatoes

Meal Component Contribution:
½ cup starchy vegetable, ½ oz. eq. meat/meat alternate
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Starchy)
  •  Meat/Meat Alternate
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Buns, Hamburger, WGR, #1229
7 bun(s)
Potatoes, Sliced, Dehydrated, #2820
2 pound(s) + 1 ounce(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
Onions, Chopped, Dehydrated, #2738
2 ounce(s)
Water, Municipal, Mississippi
1 gallon(s) + 2 1/2 quart(s)
Flour, All Purpose, Enriched, #2011
5 ounce(s)
Milk, Dry, Nonfat Powder, #2019
1 pound(s)
Salt, Table, #2219
1 1/2 teaspoon(s)
Pepper, Black, Ground, #2718
1 teaspoon(s)
Cheese, American, Grated/Shredded, #1307
1 pound(s) + 10 ounce(s)
Margarine, Bulk, #1319
4 ounce(s)
DIRECTIONS

1.

If bread crumbs are prepared, use 1 quart of bread crumbs per 100 servings.   

To make breadcrumbs, toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs.
Break buns into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained. See recipe MRS 1303, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.

2.

Place 1 pound (2 quarts +1 2/3 cups) potatoes into each steamtable pan (12" x 20" x 2½") that has been coated with food release spray. For 50 servings, use 2 steamtable pans.

3.

Sprinkle onions evenly over potatoes.

4.

Heat water to rolling boil.
Combine flour, dry milk, salt, and pepper. Add slowly to boiling water while whipping until smooth.

5.

Add cheese to sauce and whip until well blended.

6.

Pour 3 quarts cheese sauce over each steamtable pan. Stir to combine.

7.

For topping, combine melted margarine and bread crumbs.
Mix to coat crumbs well.
Sprinkle crumbs evenly over each pan, approximately 8 ounces (1 2/3 cups) per pan.

8.

Bake until evenly golden brown on top:

Conventional Oven: 350 degrees F for 45 minutes to 1 hour.
Convection Oven:     300 degrees F for 35 to 45 minutes.

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 ½ cup of starchy vegetables and ½ 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

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
207
Carbohydrates
27.26 g
Dietary Fiber
1.86 g
Protein
9.03 g
Sodium
383.50 mg
Total Fat
6.92 g
Sat. Fat
4.05 g
Trans Fat
0.00 g


Illustrated Presentation of Au Gratin Potatoes
1.

Baked Au Gratin Potatoes in a steamtable pan

2.

1 serving of Au Grain Potatoes