MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228
5 1/2 bun(s)
Potatoes, Sliced, Dehydrated, #2820
2 pound(s) + 6 ounce(s)
Pan Release Spray, Vegetable Oil, #2514
Margarine, Bulk, #1319
Onions, Chopped, Dehydrated, #2738
Flour, All Purpose, Enriched, #2011
6 3/4 ounce(s)
Milk, Dry, Nonfat Powder, #2019
Water, Municipal, Mississippi
1 1/2 gallon(s)
Salt, Table, #2219
Pepper, Black, Ground, #2718
1 1/2 teaspoon(s)
Parsley, Dried, Chopped, #2717
Margarine, Bulk, #1319
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).
Rehydrate potatoes according to package instructions or cover potatoes with hot tap water.
Place 2 pounds 10 ounces (3 quart) potatoes into each steamtable pan (12" x 20" x 2 ½") coated with pan release spray.
Blend flour into margarine and onions.
Prepare dry milk according to instructions on package.
Slowly stir in milk, salt, pepper, and diced parsley flakes.
Pour 3 quarts of liquid mixture over potatoes in each pan. Stir to combine.
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.
Bake until golden brown on top:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Cover and place in warmer until ready for service.
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.
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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