| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Scalloped Potatoes
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
VEGETABLES No.Q 053 00
SCALLOPED POTATOES
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
152 cal
28 g
4g
3g
1 mg
339 mg
64 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
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
MARGARINE,MELTED
10 oz
1-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
MILK,NONFAT,DRY
14-3/8 oz
1 qts 2 cup
WATER,WARM
15-2/3 lbs
1 gal 3-1/2 qts
SALT
1-1/4 oz
2 tbsp
PEPPER,WHITE,GROUND
1/8 oz
1/3 tsp
Method
1
Cover potatoes with salted water; bring to a boil; cook 10 minutes or until tender.
2
Drain well. Lightly spray each steam table pan with non-stick cooking spray. Place about 8 pounds potatoes in each sprayed pan.
3
Blend butter or margarine and flour together using a wire whip. Stir until smooth.
4
Reconstitute milk; bring to just below boiling. DO NOT BOIL. Add milk to roux stirring constantly. Add salt and pepper. Simmer
10 to 15 minutes or until thickened. Stir as necessary.
5 Pour 2-3/4 quarts sauce over potatoes in each pan.
6 Using a convection oven, bake at 325 F. for 30 minutes on low fan, open vent or until browned. CCP: Hold at 140 F. or higher for
service.



Please bookmark this page (add it to your favorites).
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/scalloped_potatoes.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Scalloped Potatoes

Yield: 100 Portion: 2/3 Cup
Calories: 152 cal
Carbohydrates: 28 g
Protein: 4g
Fat: 3g
Cholesterol: 1 mg
Sodium: 339 mg
Calcium: 64 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
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MARGARINE,MELTED 10 oz 1-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
MILK,NONFAT,DRY 14-3/8 oz 1 qts 2 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
SALT 1-1/4 oz 2 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp

Method:
1
Cover potatoes with salted water; bring to a boil; cook 10 minutes or until tender.
2
Drain well. Lightly spray each steam table pan with non-stick cooking spray. Place about 8 pounds potatoes in each sprayed pan.
3
Blend butter or margarine and flour together using a wire whip. Stir until smooth.
4
Reconstitute milk; bring to just below boiling. DO NOT BOIL. Add milk to roux stirring constantly. Add salt and pepper. Simmer
10 to 15 minutes or until thickened. Stir as necessary.
5 Pour 2-3/4 quarts sauce over potatoes in each pan.
6 Using a convection oven, bake at 325 F. for 30 minutes on low fan, open vent or until browned. CCP: Hold at 140 F. or higher for
service.

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/scalloped_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence