Scalloped Potatoes

25 servings
25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

1 piece provides:

1 gal (4 lb 2 oz) Fresh Yukon Gold potatoes, unpeeled, sliced
⅓ cup 2 tsp (3 oz) Margarine, trans-fat free
1⅓ cups 1⅔ tsp (7 oz) Fresh onions, chopped
1 cup (4½ oz) Whole-wheat flour
2 qt Low-fat (1%) milk
1 tsp Salt
¾ tsp Ground black or white pepper
¼ cup Dried parsley
1 Tbsp Garlic powder

Place 1 gal (about 4 lb 2 oz) potatoes in a steam table pan (12" x 20" x 2¹⁄2") lightly coated with pan-release spray. Set aside for step 8.

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 milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set remaining milk aside for step 6. Recommended to cook in batches of 25.
Add remaining milk, salt, pepper, parsley, and garlic powder.
Cook uncovered over medium heat for 5–10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute. Set aside for step 8.
Pour 2 qt 1¹⁄2 cups (about 5 lb) sauce over potatoes in steam table pan (12" x 20" x 2¹⁄2"). Spread evenly.

Critical Control Point: Heat to 140 °F or higher.
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" x 3³⁄4" square).

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