Source: MRS 2020
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  buns
Pan Release Spray, Vegetable Oil, #2514
10  second spray
Potatoes, Sliced, Dehydrated, #2820
2  pounds + 6  ounces
Onions, Chopped, Dehydrated, #2738
1  cup
Water, Municipal, Mississippi
1  gallon + 2 1/2 quarts
Flour, All Purpose, Enriched, #2011
3/4 cup
Milk, Dry, Nonfat Powder, #2019
3 3/4 cup
Salt, Table, #2219
2  teaspoons
Pepper, Black, Ground, #2718
1  teaspoon
Cheese, American, Grated/Shredded, #1306
1  pound + 10  ounces
Margarine, Bulk, #1319
4  ounces
DIRECTIONS

1.

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.
Break the buns into pieces and place them in a food processor or appropriate grinder. Process the bread until the desired crumb size is obtained. See recipe MRS 1303, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.

2.

Spray the pans with food release spray. Divide the potatoes among the pans with about 1 quart of potatoes for each steamtable pan (12" x 20" x 2½") For 50 servings use 2 steamtable pans. 

3.

Sprinkle the onions evenly over potatoes. For dehydrated onions, use 1 ounce (1/2 cup) per pan.

4.

Heat the water to rolling boil.

5.

Combine the flour, dry milk, salt, and pepper. Then slowly add the mixture to the boiling water while whipping until it is smooth.

6.

Add the cheese to sauce and whip until it  is well blended.

7.

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

8.

For the topping:

  • Combine the melted margarine and bread crumbs.
  • Mix well to to coat the crumbs.
  • Reserve the breadcrumbs for step 9.

9.

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.

After 25 minutes, sprinkle approximately 2 cups of bread crumbs evenly over each pan. Return the pans to the oven to complete the baking process.

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.

10.

Serve the Au Gratin Potatoes immediately, or cover them and place them in a warmer until ready for service.

11.

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 the product at a minimum of 135 degrees F or higher. 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
217
Carbohydrates
29.39 g
Dietary Fiber
2.05 g
Protein
9.07 g
Sodium
406.63 mg
Total Fat
6.99 g
Sat. Fat
3.93 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