Frank's Recipes! Scalloped Potatoes and Onions for 100

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Scalloped Potatoes and Onions for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Oven

35 lb. potatoes, white, fresh, 1/4-inch slice
3 gallon water, boiling
1/2 cup (5 oz) salt
1 gallon (4 lb) onions, dry, sliced
4 1/3 cups (1 lb 4 oz) milk, nonfat, dry
5 1/2 quart water, warm
2 cups (1 lb) butter or margarine, melted
2 1/4 cups (8 oz) flour, wheat, pastry, sifted
4 tablespoon (2 3/4 oz) salt
1 tablespoon pepper, white

Cover potatoes with water; add 1/2 cup salt; bring to a boil and cook 10 minutes or
until just tender. Drain well. Place about 3 gallon potatoes in each pan. Place onions in
layers with potatoes. Set aside. Reconstitute milk and warm water; heat to just below
boiling. DO NOT BOIL. Blend butter or margarine and flour together; stir until smooth.
Add cold roux to milk, stirring constantly. Simmer 5 minutes or until thickened. Add 4
tablespoon salt and pepper to sauce. Pour about 3 quart sauce over potatoes in each pan. Bake 1
hour or until browned.

NOTE:
45 lb fresh white potatoes A.P. will yield 35 lb peeled potatoes.

35 lb fresh, peeled, whole, ready-to-use potatoes may be used. Slice thinly.

Peeled potatoes may be dipped in solution of antioxidant and water to prevent
discoloration.

6 quart other types of milk may be substituted for nonfat dry milk and water.