MEASURE (FOR 50 SERVINGS)
Buns, Hamburger, WGR, #1229
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Potatoes, Sliced, Dehydrated, #2820
2 pounds + 6 ounces
Margarine, Bulk, #1319
Onions, Chopped, Dehydrated, #2738
Flour, All Purpose, Enriched, #2011
Salt, Table, #2219
Pepper, Black, Ground, #2718
Milk, Reduced Fat, 2% Milkfat, Bulk
1 gallon + 2 quarts
Cheese, American, Grated/Shredded, #1306
1 pound + 10 ounces
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 2 pounds 10 ounces (3 quarts) of rehydrated potatoes into each steamtable pan (12" x 20" x 2½") coated with food release spray. For 50 servings use 2 steamtable pans.
Melt the margarine in a stock pot. Add onions and cook over medium heat fo 5 to 10 minutes.
Combine the flour with the onion mixture and cook over medium heat, stirring constantly until golden brown, about 6 to 8 minutes.
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.
Pour 3 quarts the cheese sauce over each pan of potatoes. Blend well to combine the potatoes and cheese sauce.
For the topping:
Bake until evenly golden brown on top:
Conventional Oven: 350 degrees F for 45 minutes to 1 hour.
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.
Serve the Au Gratin Potatoes immediately, or cover them and place them in a warmer until ready for service.
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.
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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