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Potatoes Au Gratin
Source: U.S. Department of Defence

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VEGETABLES No.Q 051 00
POTATOES AU GRATIN
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
228 cal
30 g
6g
10 g
28 mg
444 mg
103 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,SLICED
25-1/2 lbs
4 gal 2-1/2 qts
WATER,BOILING
18-3/4 lbs
2 gal 1 qts
SALT
1-1/4 oz
2 tbsp
1-1/2 lbs
3 cup
BUTTER,MELTED
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
9-5/8 oz
1 qts
MILK,NONFAT,DRY
WATER,WARM
11 lbs
1 gal 1-1/4 qts
SALT
1-1/4 oz
2 tbsp
1/8 oz
1/3 tsp
PEPPER,WHITE,GROUND
CHEESE,CHEDDAR,SHREDDED
1-1/2 lbs
1 qts 2 cup
MUSTARD,DRY
1/2 oz
1 tbsp
BREADCRUMBS,DRY,GROUND,FINE
1 lbs
1 qts
BUTTER,MELTED
8 oz
1 cup
Method
1
Cover potatoes with salted water; bring to a boil; cook 10 minutes or until tender.
2
Drain well. Place about 8 pounds or 1-1/2 gallon potatoes in each steam table pan. Set aside for use in Step 6.
3
Melt butter. Blend butter and flour together using wire whip; stir until smooth.
4
Reconstitute milk; bring to just below boiling. DO NOT BOIL. Add milk to flour mixture stirring constantly. Add salt and pepper.
Simmer 10 to 15 minutes or until thickened. Stir as necessary.
5
Add cheese and mustard to sauce. Stir until cheese is melted.
6
Pour 2-1/3 quarts sauce evenly over potatoes in each pan.
7
Mix crumbs and butter or margarine. Sprinkle 1-1/3 cups crumbs over potatoes in each pan.
Using a convection oven, bake in 325 F. for 30 minutes on low fan, open vent or until browned. CCP: Hold for service at 140 F.
8
or higher.



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Potatoes Au Gratin

Yield: 100 Portion: 2/3 Cup
Calories: 228 cal
Carbohydrates: 30 g
Protein: 6g
Fat: 10 g
Cholesterol: 28 mg
Sodium: 444 mg
Calcium: 103 mg

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,SLICED 25-1/2 lbs 4 gal 2-1/2 qts
WATER,BOILING 18-3/4 lbs 2 gal 1 qts
SALT 1-1/4 oz 2 tbsp
BUTTER,MELTED 1-1/2 lbs 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
MILK,NONFAT,DRY 9-5/8 oz 1 qts
WATER,WARM 11 lbs 1 gal 1-1/4 qts
SALT 1-1/4 oz 2 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp
CHEESE,CHEDDAR,SHREDDED 1-1/2 lbs 1 qts 2 cup
MUSTARD,DRY 1/2 oz 1 tbsp
BREADCRUMBS,DRY,GROUND,FINE 1 lbs 1 qts
BUTTER,MELTED 8 oz 1 cup

Method:
1
Cover potatoes with salted water; bring to a boil; cook 10 minutes or until tender.
2
Drain well. Place about 8 pounds or 1-1/2 gallon potatoes in each steam table pan. Set aside for use in Step 6.
3
Melt butter. Blend butter and flour together using wire whip; stir until smooth.
4
Reconstitute milk; bring to just below boiling. DO NOT BOIL. Add milk to flour mixture stirring constantly. Add salt and pepper.
Simmer 10 to 15 minutes or until thickened. Stir as necessary.
5
Add cheese and mustard to sauce. Stir until cheese is melted.
6
Pour 2-1/3 quarts sauce evenly over potatoes in each pan.
7
Mix crumbs and butter or margarine. Sprinkle 1-1/3 cups crumbs over potatoes in each pan.
Using a convection oven, bake in 325 F. for 30 minutes on low fan, open vent or until browned. CCP: Hold for service at 140 F.
8
or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/potatoes_au_gratin.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence