MEASURE (FOR 50 SERVINGS)
Buns, Hamburger, WGR, #1229
Potatoes, Sliced, Dehydrated, #2820
2 pounds + 1 ounces
Pan Release Spray, Vegetable Oil, #2514
Onions, Chopped, Dehydrated, #2738
Water, Municipal, Mississippi
1 gallons + 2 1/2 quarts
Flour, All Purpose, Enriched, #2011
Milk, Dry, Nonfat Powder, #2019
Salt, Table, #2219
1 1/2 teaspoons
Pepper, Black, Ground, #2718
Cheese, American, Grated/Shredded, #1306
1 pounds + 10 ounces
Margarine, Bulk, #1319
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.
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.
Sprinkle onions evenly over potatoes.
Heat water to rolling boil.
Add cheese to sauce and whip until well blended.
Pour 3 quarts cheese sauce over each steamtable pan. Stir to combine.
For topping, combine melted margarine and bread crumbs.
Bake until evenly golden brown on top:
Conventional Oven: 350 degrees F for 45 minutes to 1 hour.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
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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