Frank's Recipes! Potatoes Au Gratin II for 100

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Potatoes Au Gratin II for 100

Servings: 100 Portions (3 Pans)
Portions: 1 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 375 degrees F. Oven

23 lb. 4 oz. potatoes, white, fresh, 1/2-inch slices
2 gallon water, boiling
1/2 cup (5 oz) salt
4 cups (1 lb 2 oz) milk, nonfat, dry
5 1/4 quart water, warm
3 cups (1 lb 8 oz) butter or margarine, melted
3 cups (12 oz) flour, wheat, hard
3 tablespoon salt
1 1/2 quart (2 lb) cheese, cheddar, ground
4 teaspoon mustard, flour
1 quart (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted
1 1/2 cups (8 oz) cheese, cheddar, ground

Cover potatoes with water; add 1/2 cup salt; bring to a boil and cook 10 minutes or
until tender. Drain well. Place an equal quantity of potatoes in each pan. Set aside.
Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Blend butter
or margarine and flour together until smooth. Add roux and 3 tablespoon salt to milk, stirring
constantly. Simmer 5 minutes or until thickened. Add cheese and mustard to sauce. Stir
until cheese is melted. Pour about 7 1/3 cups sauce evenly over potatoes in each pan.
Blend crumbs and butter or margarine; add cheese. Sprinkle. 2 cups of mixture over each
pan of potatoes. Bake 45 minutes or until brown.

NOTE:
30 lb fresh white potatoes A.P. will yield 24 lb peeled potatoes.

Peeled potatoes may be dipped for 3 to 4 minutes in solution of Antioxidant and
water to prevent discoloration.

Other types of milk may be used in place of nonfat dry milk and warm water.