MEASURE (FOR 50 SERVINGS)
Buns, Hamburger, WGR, #1229
3 1/2 buns
Potatoes, Sliced, Dehydrated, #2820
2 pounds + 6 ounces
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Flour, All Purpose, Enriched, #2011
2 2/3 cups
Salt, Table, #2219
Pepper, Black, Ground, #2718
Parsley, Dried, Chopped, #2717
Onions, Frozen, Diced, #1610
Margarine, Bulk, #1319
Milk, Reduced Fat, 2% Milkfat, Bulk
1 1/2 gallons
Water, Hot, Municipal
Cheese, American, Grated/Shredded, #1306
Thaw the onions in the refrigerator overnight. Drain the onions well before using.
If the breadcrumbs are prepared, use 1 quart of bread crumbs per 50 servings.
To make the breadcrumbs, toast the hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing the crumbs.
Place 1 pound, 3 ounces of the dehydrated potato slices into each steamtable pan (12" x 20" x 2 ½") coated with food release spray. For 50
Sprinkle the flour, salt, pepper, parsley, and onions over the potatoes.
Melt the margarine.
Slowly stir the milk, water, and melted margarine into the potatoes until the mixture is thoroughly combined.
Slowly stir in the milk, salt, and pepper. Blend the ingredients well and cook over medium heat. Stir the mixture frequently until it is slightly thickened (about 5 or 10 minutes).
While stirring the mixture, add shredded cheese to the sauce. Stir the mixture until the cheese has melted and the sauce is a consistent color.
Cover with foil or lid and place in the refrigerator overnight.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
On the day of service, bake:
After baking for 25 minutes, sprinkle approximately 2 cups shredded cheese and 1 cup breadcrumbs evenly over each pan. Return to oven to
The dish will still have liquid in the steamtable pan. It will become more uniform as it rests.
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Serve the Au Gratin Potatoes immediately, or cover them and place them in a warmer until ready for service.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher.
Portion with a 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of starchy vegetables and ½ oz. eq. meat/meat alternate.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers.
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.
Baked Au Gratin Potatoes in a steamtable pan
1 serving of Au Grain Potatoes
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