Scalloped Potatoes

Meal Component Contribution:
½ cup starchy vegetable
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Starchy)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228	5 1/2 buns
Potatoes, Sliced, Dehydrated, #2820	2 pounds + 6 ounces
Pan Release Spray, Vegetable Oil, #2514	5 grams
Margarine, Bulk, #1319	6 ounces
Onions, Chopped, Dehydrated, #2738	1/2 cups
Flour, All Purpose, Enriched, #2011	6 3/4 ounces
Milk, Dry, Nonfat Powder, #2019	8 cups
Water, Municipal, Mississippi	1 1/2 gallons
Salt, Table, #2219	2 tablespoons
Pepper, Black, Ground, #2718	1 1/2 teaspoons
Parsley, Dried, Chopped, #2717	1/2 cups
Margarine, Bulk, #1319	4 ounces

DIRECTIONS

1.	If breadcrumbs are prepared use 3 ¼ cup per 50 servings. If breadcrumbs have not been prepared, cut 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). Cool before preparing crumbs. Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained.
2.	Rehydrate potatoes according to package instructions or cover potatoes with hot tap water. Let stand for 5 minutes then drain well.
3.	Place 2 pounds 10 ounces (3 quart) potatoes into each steamtable pan (12" x 20" x 2 ½") coated with pan release spray. For 50 servings, use 2 steamtable pans.
4.	Melt margarine. Add onions and cook over medium heat for 5 to 10 minutes.
5.	Blend flour into margarine and onions. Cook over medium heat, stirring constantly until golden brown, 6 to 8 minutes.
6.	Prepare dry milk according to instructions on package.
7.	Slowly stir in milk, salt, pepper, and diced parsley flakes. Blend well and cook over medium heat, stirring frequently until slightly thickened or for about 10 to 15 minutes.
8.	Pour 3 quarts of liquid mixture over potatoes in each pan. Stir to combine.
9.	Combine margarine and bread crumbs. Mix to coat crumbs well. Sprinkle crumbs evenly over each pan, approximately 8 ounces (1 2/3 cup) per pan.
10.	Bake until golden brown on top: Conventional Oven: 350 degrees F for 45 to 60 minutes. Convection Oven: 300 degrees F for 35 to 45 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
11.	Cover and place in warmer until ready for service. Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of starchy vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

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.

Nutrients Per Serving

Calories

186

Carbohydrates

29.26 g

Dietary Fiber

2.07 g

Protein

6.40 g

Sodium

433.81 mg

Total Fat

4.91 g

Sat. Fat

2.16 g

Trans Fat

0.00 g

Illustrated Presentation of Scalloped Potatoes

Baked Scalloped Potatoes in a sheetpan

1 serving of Scalloped Potatoes

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Scalloped Potatoes

DIRECTIONS

Production Notes

Nutrients Per Serving

Illustrated Presentation of Scalloped Potatoes