MEASURE (FOR 50 SERVINGS)
Onions, Chopped, Dehydrated, #2738
Bun, Hamburger, WGR, #1228
3 1/2 buns
Potatoes, Sliced, Dehydrated, #2820
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Flour, All Purpose, Enriched, #2011
1 1/2 cups
Salt, Table, #2219
Pepper, Black, Ground, #2718
Parsley, Dried, Chopped, #2717
Margarine, Bulk, #1319
Milk, Reduced Fat, 2% Milkfat, Bulk
1 gallon + 2 quarts
Water, Municipal, Mississippi
Thaw the onions in the refrigerator, then drain the excess water from the onions.
If the breadcrumbs are prepared, use 2 cups 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 7125 "Whole Wheat Bread Crumbs (WGR)" for detailed directions and pictures).
Place 1 pound, 3 ounces of dehydrated potato slices into each steamtable pan (12" x 20" x 2 ½") coated with food release spray. For 50 servings, use 2 steamtable pans. For 100 servings, use 4 steamtable pans.
Sprinkle flour, salt, pepper, parsley, and onions over the potatoes.
Melt the margarine.
Add the milk, water, and melted margarine into the potatoes in the steamtable pans. Slowly stir until the ingredients are all combined.
Cover pans with foil and refrigerate overnight.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
After baking for 25 minutes, sprinkle approximately 1 cup of bread crumbs evenly over each pan. Return the pan to the oven to complete baking.
At end of baking time, test to ensure the potatoes are tender.
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Serve immediately or cover and place in warmer until ready for service.
Portion with 4 ounce spoodle or #8 scoop for service. Each portion provides ½ cup serving of starchy vegetables.
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.
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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