Potatoes au gratin (soup

100 Servings

Ingredients

Quantity Ingredient
2¼ gallon WATER; BOILING
1¼ quart WATER
2 pounds CHEESE CHEDDER
1 cup BUTTER PRINT SURE
1⅓ pounds MILK; DRY NON-FAT L HEAT
25½ pounds POTATOES WHITE FRE
1 quart BREAD SNDWICH 22OZ #51
4 teaspoons MUSTARD FLOUR
2 teaspoons SALT TABLE 5LB

Directions

9⅜ lb -

2 ts -

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN 1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES OR UNTIL TENDER.

2. DRAIN WELL. PLACE ABOUT 8 LB 2 OZ (1 ½ GAL) POTATOES IN EACH PAN.

SET ASIDE FOR USE IN STEP 7.

3. COMBINE 4 ⅓ OZ (1 CUP) NON FAT DRY MILK AND 1 ¼ QT WATER WITH 9 LB 6 OZ (3-NO. 3 CYL CN) CANNED CREAM OF MUSHROOM SOUP; ADD CHEESE, MUSTARD FLOUR AND 2 TSP WHITE OR BLACK PEPPER. HEAT UNTIL CHEESE IS MELTED. CRUMBS AND BUTTER OR MARGARINE; BLEND IN CHEESE. SPRINKLE 4. POUR ABOUT 9 ½ CUPS SAUCE OVER POTATOES IN EACH PAN.

5. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE ABOUT 1 ⅓ CUPS CRUMBS OVER POTATOES IN EACH PAN.

NOTE: 1. IN STEP 1, 31 LB 6 OZ FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 OZ PEELED POTATOES.

NOTE: 2. IN STEP 1, 25 LB 8 OZ READY-TO-USE FRESH PEELED WHOLE POTATOES MAY BE USED. SLICE POTATOES ¼-INCH THICK.

NOTE: 3. IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE NO. Q-G-6.

NOTE: 4. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.

NOTE: 5. IN STEP 5, 8 OZ (2 CUPS) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 OZ WARM WATER MAY BE USED FOR CHEESE.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 MINUTES OR UNTIL BROWNED ON LOW FAN, OPEN VENT.

Recipe Number: Q05102

SERVING SIZE: ⅔ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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