Frank's Recipes! Scalloped Potatoes and Onions (dehydrated sliced potatoes) for 100

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Scalloped Potatoes and Onions (dehydrated sliced potatoes) for 100

Servings: 100 Portions (3 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 375 degrees F. Oven

11 1/4 quart (5 lb or 4-No. 10 can) potatoes, white, dehydrated, sliced
1 3/4 quart (12 oz) onions, dehydrated
5 gallon water
1/2 cup (5 oz) salt
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 quart water, warm
1 1/4 cups (8 oz or 1/3-No. 2 1/2 can) Soup and Gravy base, chicken
2 cups (1 lb) butter or margarine, melted
2 1/4 cups (8 oz) flour, wheat, general purpose, sifted
1 tablespoon pepper, white or black
1 tablespoon paprika, ground

Add potatoes and onions to 5 gallon water. Add 1/2 cup salt. Cover. Bring quickly to a
boil; reduce heat; simmer 15 to 25 minutes or until tender. Drain thoroughly. Place an
equal quantity of potato mixture into each greased pan. Set aside. Reconstitute milk and
warm water. Stir in Soup and Gravy base. Bring to just a boil. DO NOT BOIL. Blend butter
or margarine and flour together; stir until smooth. Add to milk, stirring constantly;
add pepper. Simmer 5 minutes or until thickened. Pour an equal quantity of sauce over
potatoes in each pan. Sprinkle with paprika. Bake 45 minutes or until lightly browned.

NOTE:
2 gallon other types of milk may be substituted for nonfat dry milk and water.