Source: U.S. Department of Defence
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Potatoes Au Gratin (Dehydrated, Slices)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 051 01
POTATOES AU GRATIN (DEHYDRATED, SLICES)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
152 cal
12 g
4g
10 g
28 mg
517 mg
107 mg
Ingredient
Weight
Measure
Issue
POTATO,WHITE,DEHYDRATED,SLICED
5-1/2 lbs
WATER
37-5/8 lbs
4 gal 2 qts
SALT
1-7/8 oz
3 tbsp
1-1/2 lbs
3 cup
BUTTER,MELTED
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
12-1/4 oz
1 qts 1-1/8 cup
MILK,NONFAT,DRY
WATER,WARM
13-5/8 lbs
1 gal 2-1/2 qts
SALT
1-1/4 oz
2 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
CHEESE,CHEDDAR,GRATED
1-1/2 lbs
1 qts 2 cup
MUSTARD,DRY
1/2 oz
1 tbsp
BREADCRUMBS
1 lbs
1 qts
BUTTER,MELTED
8 oz
1 cup
Method
1 Bring water to a boil; add salt; pour over potatoes. Cover; bring to a boil; simmer until tender.
2 Drain well; place about 6 pounds 8 ounces or 4-1/2 quarts cooked, drained 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 2-3/4 quarts sauce over potatoes in each pan.
7 Mix crumbs and butter or margarine. Sprinkle 1-1/3 cups crumbs over potatoes in each pan.
8 Using a convection oven, bake in 325 F. for 30 minutes or until browned on low fan, open vent. CCP: Hold for service at 140 F.
or higher.
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| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 152 cal |
| Carbohydrates: | 12 g |
| Protein: | 4g |
| Fat: | 10 g |
| Cholesterol: | 28 mg |
| Sodium: | 517 mg |
| Calcium: | 107 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATO,WHITE,DEHYDRATED,SLICED | 5-1/2 lbs | ||
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| SALT | 1-7/8 oz | 3 tbsp | |
| BUTTER,MELTED | 1-1/2 lbs | 3 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 13-1/4 oz | 3 cup | |
| MILK,NONFAT,DRY | 12-1/4 oz | 1 qts 1-1/8 cup | |
| WATER,WARM | 13-5/8 lbs | 1 gal 2-1/2 qts | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| CHEESE,CHEDDAR,GRATED | 1-1/2 lbs | 1 qts 2 cup | |
| MUSTARD,DRY | 1/2 oz | 1 tbsp | |
| BREADCRUMBS | 1 lbs | 1 qts | |
| BUTTER,MELTED | 8 oz | 1 cup |
| Method: | |
|
1 Bring water to a boil; add salt; pour over potatoes. Cover; bring to a boil; simmer until tender. 2 Drain well; place about 6 pounds 8 ounces or 4-1/2 quarts cooked, drained 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 2-3/4 quarts sauce over potatoes in each pan. 7 Mix crumbs and butter or margarine. Sprinkle 1-1/3 cups crumbs over potatoes in each pan. 8 Using a convection oven, bake in 325 F. for 30 minutes or until browned on low fan, open vent. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence