MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228
5 2/3 buns
Potatoes, Sliced, Dehydrated, #2820
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Margarine, Bulk, #1319
Onions, Chopped, Dehydrated, #2738
Flour, All Purpose, Enriched, #2011
1 1/2 cups
Milk, Reduced Fat, 2% Milkfat, Bulk
1 gallon + 2 quarts
Salt, Table, #2219
Pepper, Black, Ground, #2718
Parsley, Dried, Chopped, #2717
Margarine, Bulk, #1319
If the breadcrumbs are prepared, use 3 ¼ cup per 50 servings in step 11.
If the breadcrumbs have not been prepared, cut the hamburger buns in half and toast on a low temperature oven (200 degrees F) until slightly golden brown and firm (see recipe MRS 1303 for detailed directions and pictures).
Rehydrate the potatoes according to package instructions, then drain them well.
Place 2 pounds 10 ounces (3 quarts) of rehydrated potatoes into each steamtable pan (12" x 20" x 2 ½") coated with food release spray.
Melt the margarine in a stock pot.
Add the onions and cook them for 5 to 10 minutes.
Combine the flour into margarine and onions.
Slowly stir the milk, salt, pepper, and diced parsley flakes. Blend the ingredients well and cook over medium heat, stirring frequently, until the mixture is slightly thicker or for about 10 to 15 minutes.
Slowly stir in the milk, salt, pepper, and dried parsley flakes.
Blend the mixture well and cook over medium heat, stirring frequently until it is slightly thickened, or for about 10 to 15 minutes.
Pour 3 quarts of the liquid mixture over the potatoes in each pan. Stir the potatoes gently to combine the ingredients and avoid breaking the potatoes.
Combine 4 ounces of margarine and the bread crumbs. Mix to coat the crumbs well.
Bake until golden brown on top:
After baking 25 minutes, sprinkle approximately 2 cups of the bread crumb mixture evenly over each pan. Return the pans to the oven to complete the baking progress.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
Remove the Scalloped Potatoes from the oven. Serve them 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. Check temperature every 30 minutes.
Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of starchy vegetables.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
Use USDA 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 Scalloped Potatoes in a sheetpan
1 serving of Scalloped Potatoes
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