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Au Gratin Potatoes




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50
Yield: 2 pans 12x10x2 inches

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140�F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41�F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165�F. Reheat product only once; discard if not used.

1 lb 10 oz sliced dehydrated potatoes, reconstituted in 5 qt boiling water, and 1 1/2 oz salt may be substituted for fresh potatoes.


List of Ingredients




10 pounds potatoes AP (8 lbs. EP)
1 tablespoon salt
12 ounces margarine
6 ounces all-purpose flour
1 tablespoon salt
3 quarts milk
24 ounces cheddar cheese, shredded
12 ounces bread crumbs
8 ounces margarine, melted

Recipe



1. Peel and dice potatoes (or dice before cooking). Steam or boil (p. 631) until just tender. Sprinkle with salt. If boiling the potatoes, add salt to the cooking water.

2. Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.

3. Add milk gradually while stirring. Cook until thickened

4. .Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans, 8 lb per pan.

5. Combine crumbs and margarine. Sprinkle over top of potatoes, 10 oz per pan. Bake at 350�F for 25-30 minutes.