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Receta Potatoes Au Gratin (Potat
by Global Cookbook

Potatoes Au Gratin (Potat
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  Raciónes: 12

Ingredientes

  • 6 1/2 quart WATER, Hot
  • 4 1/2 gal WATER
  • 2 lb CHEESE CHEDDER
  • 1 c. BUTTER PRINT SURE
  • 1 1/2 lb BUTTER PRINT SURE
  • 1 219/500 lb Lowfat milk, DRY NON-FAT L HEAT
  • 5 1/2 lb POTATOES FRESH
  • 1 quart BREAD SNDWICH 22OZ #51
  • 3 c. FLOUR GEN PURPOSE 10LB
  • 2 tsp PEPPER BLACK 1 LB CN
  • 1 Tbsp. MUSTARD FLOUR
  • 2 Tbsp. SALT TABLE 5LB
  • 3 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
  2. PUT POTATOES IN WATER; BRING TO A BOIL; Add in SALT. COVER, SIMMER Till TENDER. DRAIN WELL; SET ASIDE FOR STEP 7.
  3. PLACE ABOUT 6 LB 8 Ounce (4 1/2 Quart) COOKED, Liquid removed POTATOES IN EACH PAN.
  4. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR Till SMOOTH.
  5. 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.
  6. Add in CHEESE AND MUSTARD FLOUR TO SAUCE. STIR Till CHEESE IS MELTED.
  7. POUR ABOUT 2 3/4 Quart SAUCE OVER POTATOES IN EACH PAN.
  8. MIX CRUMBS AND BUTTER Or possibly MARGARINE. SPRINKLE ABOUT 1 1/3 C. CRUMBS OVER POTATOES IN EACH PAN.
  9. BAKE 45 Min Or possibly Till BROWNED.
  10. NOTE:
  11. IN STEP 1, 31 LB 6 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 Ounce PEELED POTATOES.
  12. NOTE:
  13. IN STEP 1, 25 LB 8 Ounce READY-TO-USE FRESH PEELED WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/4-INCH THICK.
  14. NOTE:
  15. IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE NO. Q-G-6.
  16. NOTE:
  17. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
  18. NOTE:
  19. IN STEP 6, 8 Ounce (2 C.) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 Ounce Hot WATER MAY BE USED FOR CHEESE.
  20. NOTE:
  21. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
  22. NOTE:
  23. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
  24. NOTE:
  25. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 Min Or possibly Till BROWNED ON LOW FAN; OPEN VENT.
  26. SERVING SIZE: 2/3 C.