Potatoes Au Gratin - USDA Recipe for Schools

Potatoes Au Gratin - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 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
8 lb 4 oz
2 gal
16 lb 8 oz
4 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 50 servings, use 2 pans. For 100 servings, use 4 pans.

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

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

*Fresh onions, chopped
1 lb
3 cups 2 Tbsp
2 lb
1 qt 2 1/4 cups

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
10 oz
2 cups 3 Tbsp 2 1/3 tsp
1 lb 4 oz
1 qt 1/4 cup 3 Tbsp 1 2/3 tsp

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

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

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 aside for step 6. Recommended to cook in batches of 25.

Salt
2 tsp
1 Tbsp 1 tsp

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

Ground black or white pepper
1 tsp
2 tsp
Nutmeg, ground
1 tsp
2 tsp
Garlic powder
2 Tbsp
2 1/2 oz
1/4 cup
Italian Seasoning
2 Tbsp
1/4 cup
Onion powder
2 Tbsp
1/4 cup

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 50 servings, use 2 pans. For 100 servings, use 4 pans.

Low-fat cheddar cheese
1 lb 4 oz
1 qt 1 cup
2 lb 8 oz
2 qt 2 cups

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 135 °F or higher.

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 (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.
 
English
Find tips and resources for safe food handling and proper cooking temperature guidance.