Potatoes Au Gratin - USDA Recipe for CACFP

Potatoes Au Gratin - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Potatoes au Gratin – Fresh white potatoes cooked with milk, cheddar cheese and spices.

 

*Fresh Yukon Gold potatoes, unpeeled, cubed 2" Or *Fresh red potatoes, unpeeled, sliced
4 lb 2 oz
1 gal
8 lb 4 oz
2 gal

1. Place 1 gal (about 4 lb 2 oz) potatoes in a steam table pan (12” x 20” x 2 ½”) lightly coated with pan release spray. Set aside for step 8. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

Margarine, trans fat-free
2 oz
1/4 cup
4 oz
1/2 cup

2. Sauce: Melt margarine in a medium stock pot.

*Fresh onions, chopped
8 oz
1 1/2 cups 1 Tbsp
1 lb
3 cups 2 Tbsp

3. Add onions. Cook uncovered over medium-high heat for 1-2 minutes until onions become translucent, stirring occasionally. Reduce heat to medium.

Whole-wheat flour
5 oz
1 ucp 1 Tbsp 2 2/3 tsp
10 oz
2 cups 3 Tbsp 2 1/3 tsp

4. Add flour. Cook uncovered over medium heat for 30 seconds, stirring constantly to moisten flour.

Nonfat milk
2 qt 3 cup
1 gal 1 qt 2 cups

5. Add 1 qt 1 ½ cups milk. Cook uncovered over medium heat for 3-5 minutes allowing bubbles to form around the edge of the pot. Set remaining milk for step 6. Recommended to cook in batches of 25.

Salt
1 tsp
2 tsp

6. Add remaining milk, salt, pepper, nutmeg, garlic powder, Italian seasoning, and onion powder.

Ground black or white pepper
1/2 tsp
1 tsp
Nutmeg, ground
1/2 tsp
1 tsp
Garlic powder
1 Tbsp
2 Tbsp
Italian Seasoning
1 Tbsp
2 Tbsp
Onion powder
1 Tbsp
2 Tbsp

7. Cook uncovered over medium heat for 5-10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute. Set aside for step 8.

8. Pour 2 qt 1 ½ cups (about 5 lb) sauce over potatoes in steam table pan (12” x 20” x 2 ½”). Spread evenly. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

Low-fat cheddar cheese
10 oz
2 1/2 cups
1 lb 4 oz
1 qt 1 cup

9. Sprinkle 2 ½ 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 140 °F or higher.

12. Critical Control Point: Hold for hot service at 140 °F or higher.

13. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3 ¾” square).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
 
Cooking Process #2: Same Day Service
 
Serving
 
NSLP/SBP Crediting Information:  One piece provides .25 oz equivalent meat/meat alternate, 1/2 cup starchy vegetable, and .25 oz equivalent grains. 
                                                                                                                                                                                   
CACFP Crediting Information: One piece provides .25 oz meat/meat alternate, 1/2 cup vegetable, and .25 serving grains/bread.
 
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