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
Onions, Chopped, Dehydrated, #2738
Water, Municipal, Mississippi
1 gallon + 2 1/2 quarts
Flour, All Purpose, Enriched, #2011
Milk, Dry, Nonfat Powder, #2019
3 3/4 cup
Salt, Table, #2219
Pepper, Black, Ground, #2718
Cheese, American, Grated/Shredded, #1306
1 pound + 10 ounces
Margarine, Bulk, #1319
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.
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.
Sprinkle the onions evenly over potatoes. For dehydrated onions, use 1 ounce (1/2 cup) per pan.
Heat the water to rolling boil.
Combine the flour, dry milk, salt, and pepper. Then slowly add the mixture to the boiling water while whipping until it is smooth.
Add the cheese to sauce and whip until it is well blended.
Pour 3 quarts the cheese sauce over each steamtable pan. Stir to combine the cheese sauce and the potatoes.
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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