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Potatoes Au Gratin
25 servings
25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
One piece (about 2⅜" x 4") provides:
- 0.25 oz equivalent meat alternate and ½ cup vegetable.
Ingredients
Potatoes Au Gratin
| 1 gal (4 lb 2 oz) Fresh Yukon Gold potatoes, unpeeled, cubed 2 |
| ¼ cup (2 oz) Margarine, trans-fat free |
| 1½ cups 1Tbsp (8oz) Fresh onions, chopped |
| 1 cup 1 Tbsp 2⅔ tsp (5 oz) Whole-wheat flour |
| 2 qt 3 cups Nonfat milk |
| 1 tsp Salt |
| ½ tsp Ground black or white pepper |
| ½ tsp Nutmeg, ground |
| 1 Tbsp Garlic powder |
| 1 Tbsp Italian Seasoning |
| 1 Tbsp Onion powder |
| 2½ cups (10 oz) Low-fat cheddar cheese |
Potatoes Au Gratin Directions
- 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 25 servings, use 1 pan.
- 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 cups 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 25 servings, use 1 pan. For 50 servings, use 2 pans.
- For 25 servings, use 1 pan.
- 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 140 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2 ⅜" x 4").
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
