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Email to Master Chef Don F. Easley Jr.      

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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 140F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165F. 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


    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 350F for 25-30 minutes.




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