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IdahoŽ Potatoes Au Gratin
Recipe courtesy of Independent School District, Beaumont, TX.
Yield: 50 servings
Ingredients
- 4 lbs. Idaho® potatoes, frozen, diced
- 1.5 lbs. onion, raw, chopped
- 1.5 gals. water (municipal)
- 0.5 lb. flour, all purpose
- 1 lb. milk, nonfat, dry
- 2 tsp. salt
- 1 tsp. pepper
- 1.5 lbs. American cheese, low fat
Directions
- Divide potatoes and onions into two steam table pans that have been lightly sprayed.
- Heat water to rolling boil and remove from heat. Combine flour, dry milk, salt and pepper and add slowly to boiling water, whipping until smooth.
- Add cheese to sauce and whip until blended.
- Pour 1 gal. sauce over each pan and stir to combine. Check for proper seasoning.
- Choose potato setting on SelfCooking Center (SCC) of Rational. When ready to load, place pans in oven and insert thermometer. Potatoes will be done when internal temperature of 165°F is reached.
- Garnish with parsley flakes if desired.
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