Potatoes Au Gratin

50 servings (1 piece)

Crediting:

One piece (about 2 ⅜" x 4") provides:

  • 0.25 oz equivalent meat alternate and ½ cup starchy vegetable.

PrimeroEdge Recipe Code: SR110035

Category: Potatoes

Ingredients

Potatoes Au Gratin

2 gal (8 lb + 4 oz)  *Fresh Yukon Gold potatoes, unpeeled, cubed 2 OR Fresh red potatoes, unpeeled, sliced
½ cup (4 oz)  Margarine, trans-fat free
3 cups 2 Tbsp (1 lb)  *Fresh onions, chopped
2 cups + 3 Tbsp + 2 ⅓ tsp (10 oz)  Whole-wheat flour
1 gal + 1 qt + 2 cups  Nonfat milk
2 tsp  Salt
1 tsp  Ground black or white pepper
1 tsp  Nutmeg, ground
2 Tbsp  Garlic powder
2 Tbsp  Italian Seasoning
2 Tbsp  Onion powder
1 qt + 1 cup (1 lb + 4 oz)  Low-fat cheddar cheese

Potatoes Au Gratin Directions

  1. Place 1 gal (about 4 lb 2 oz) potatoes in a steam table pan (12″ x 20″ x 2½″) lightly coated with pan release spray. Set aside for step 8. For 50 servings, use 2 pans.
  2. Sauce: Melt margarine in a medium stock pot.
  3. Add onions. Cook uncovered over medium–high heat for 1–2 minutes until onions become translucent, stirring occasionally. Reduce heat to medium.
  4. Add flour. Cook uncovered over medium heat for 30 seconds, stirring constantly to moisten flour.
  5. Add 1 qt + 1½ cup milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set aside remaining milk for step 6. Recommend to cook in batches of 25.
  6. Add remaining milk, salt, pepper, nutmeg, garlic powder, Italian seasoning, and onion powder.
  7. Cook uncovered over medium heat for 5–10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute.
  8. Pour 2 qt + 1½ cups (about 5 lb) sauce over potatoes in steam table pan (12″ x 20″ x 2½″). Spread evenly. For 50 servings, use 2 pans.
  9. Sprinkle 2½ cups (about 10 oz) cheese over each pan.
  10. Bake: Conventional oven: 350 °F for 45–60 minutes. Convection oven: 325 °F for 35–45 minutes.
  11. Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
  12. Critical Control Point: Hold for hot service at 135 °F or higher.
  13. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2 ⅜" x 4″).

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