Scalloped Potatoes (with Fresh Potatoes) - USDA Recipe for CACFP

Scalloped Potatoes (with Fresh Potatoes) - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Scalloped Potatoes – Fresh potatoes, combined with milk, onions and spices.

 

*Fresh Yukon Gold 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 1/2") 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
3 oz
1/3 cup 2 tsp
6 oz
2/3 cup 1 Tbsp 1 tsp

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

*Fresh onions, chopped
7 oz
1 1/3 cups 1 2/3 tsp
14 oz
2 2/3 cups 1 Tbsp 1/3 tsp

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
4 1/2 oz
1 cup
9 oz
2 cups

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

Low-fat (1%) milk
2 qt
1 gal

5. Add 1 qt 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
1 tsp
2 tsp

6. Add remaining milk, salt, pepper, parsley, and garlic powder.

Ground black or white pepper
3/4 tsp
1 1/2 tsp
Dried parsley
1/4 cup
1/2 cup
Garlic 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 1/2 cups (about 5 lb) sauce over potatoes in steam table pan (12" x 20" x 2 1/2"). Spread evenly. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

9. Bake: Conventional oven: 350 °F for 45-60 minutes. Convection oven: 325 °F for 35-45 minutes.

10. Critical Control Point: Heat to 140 °F or higher.

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

12. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2" x 3 3/4" 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: 1 piece provides 1/2 cup starchy vegetable.

CACFP Crediting Information: 1 piece provides 1/2 cup vegetable.

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