Potatoes Au Gratin

50 servings (1 piece)

Crediting:

One piece (about 2 ⅜" x 4") provides:

PrimeroEdge Recipe Code: SR110035

2 gal (8 lb + 4 oz) *Fresh Yukon Gold potatoes, unpeeled, cubed 2 OR Fresh red potatoes, unpeeled, sliced
½ cup (4 oz) Margarine, trans-fat free
3 cups 2 Tbsp (1 lb) *Fresh onions, chopped
2 cups + 3 Tbsp + 2 ⅓ tsp (10 oz) Whole-wheat flour
1 gal + 1 qt + 2 cups Nonfat milk
2 tsp Salt
1 tsp Ground black or white pepper
1 tsp Nutmeg, ground
2 Tbsp Garlic powder
2 Tbsp Italian Seasoning
2 Tbsp Onion powder
1 qt + 1 cup (1 lb + 4 oz) Low-fat cheddar cheese

Place 1 gal (about 4 lb 2 oz) potatoes in a steam table pan (12″ x 20″ x 2½″) lightly coated with pan release spray. Set aside for step 8. For 50 servings, use 2 pans.
Sauce: Melt margarine in a medium stock pot.
Add onions. Cook uncovered over medium–high heat for 1–2 minutes until onions become translucent, stirring occasionally. Reduce heat to medium.
Add flour. Cook uncovered over medium heat for 30 seconds, stirring constantly to moisten flour.
Add 1 qt + 1½ cup milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set aside remaining milk for step 6. Recommend to cook in batches of 25.
Add remaining milk, salt, pepper, nutmeg, garlic powder, Italian seasoning, and onion powder.
Cook uncovered over medium heat for 5–10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute.
Pour 2 qt + 1½ cups (about 5 lb) sauce over potatoes in steam table pan (12″ x 20″ x 2½″). Spread evenly. For 50 servings, use 2 pans.
Sprinkle 2½ cups (about 10 oz) cheese over each pan.
Bake: Conventional oven: 350 °F for 45–60 minutes. Convection oven: 325 °F for 35–45 minutes.
Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2 ⅜" x 4″).

harvest-stew-notes

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).