Receta Potatoes Au Gratin (Potat
Ingredientes
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Direcciones
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
- PUT POTATOES IN WATER; BRING TO A BOIL; Add in SALT. COVER, SIMMER Till TENDER. DRAIN WELL; SET ASIDE FOR STEP 7.
- PLACE ABOUT 6 LB 8 Ounce (4 1/2 Quart) COOKED, Liquid removed POTATOES IN EACH PAN.
- BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR Till SMOOTH.
- RECONSTITUTE Lowfat milk USING 1 LB 7 Ounce (5 1/8 C.) NONFAT DRY Lowfat milk AND 6 1/2 Quart WATER; BRING TO JUST BELOW BOILING. Don't BOIL. Add in Lowfat milk STIRRING CONSTANTLY. Add in SALT AND PEPPER. SIMMER 10 TO 15 Min Or possibly Till THICKENED. STIR AS NECESSARY.
- Add in CHEESE AND MUSTARD FLOUR TO SAUCE. STIR Till CHEESE IS MELTED.
- POUR ABOUT 2 3/4 Quart SAUCE OVER POTATOES IN EACH PAN.
- MIX CRUMBS AND BUTTER Or possibly MARGARINE. SPRINKLE ABOUT 1 1/3 C. CRUMBS OVER POTATOES IN EACH PAN.
- BAKE 45 Min Or possibly Till BROWNED.
- NOTE:
- IN STEP 1, 31 LB 6 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 Ounce PEELED POTATOES.
- NOTE:
- IN STEP 1, 25 LB 8 Ounce READY-TO-USE FRESH PEELED WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/4-INCH THICK.
- NOTE:
- IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE NO. Q-G-6.
- NOTE:
- IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
- NOTE:
- IN STEP 6, 8 Ounce (2 C.) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 Ounce Hot WATER MAY BE USED FOR CHEESE.
- NOTE:
- OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
- NOTE:
- ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
- NOTE:
- IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 Min Or possibly Till BROWNED ON LOW FAN; OPEN VENT.
- SERVING SIZE: 2/3 C.