Potatoes Au Gratin USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Potatoes Au Gratin have fresh white potatoes cooked with milk, cheddar cheese, and spices.
NSLP/SBP CREDITING INFORMATION
One piece (about 2⅜" x 4") provides 0.25 oz equivalent meat alternate and ½ cup starchy vegetable.
5 from 2 votes

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Instructions
 

  • Place 1 gal (about 4 lb 2 oz) potatoes in a steam table pan (12′′ x 20′′ x 2½′′) lightly coated with pan release spray. Set aside for step 8.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • 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 1½ cup milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set aside remaining milk for step 6.
    Recommend to cook in batches of 25.
  • Add remaining milk, salt, pepper, nutmeg, garlic powder,Italian seasoning, and onion powder.
  • Cook uncovered over medium heat for 5–10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute.
  • Pour 2 qt 1½ cups (about 5 lb) sauce over potatoes in steam table pan (12′′ x 20′′ x 2½′′). Spread evenly.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Sprinkle 2½ cups (about 10 oz) cheese over each pan.
  • Bake:
    Conventional oven: 350 °F for 45–60 minutes.
    Convection oven: 325 °F for 35–45 minutes.
  • Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2" x 4′′).

Nutrition INFORMATION

Nutrition Facts
Potatoes Au Gratin USDA Recipe for Schools
Amount Per Serving 1 piece (about 2⅜" x 4′′)
Calories 158 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 241mg10%
Potassium 531mg15%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Total Sugars 7g8%
Protein 9g18%
Vitamin D 62IU413%
Calcium 247mg25%
Iron 1mg6%
*
*Marketing Guide
50 Servings:
Mature onions: 1 lb 4 oz
Potatoes: 11 lb 4 oz
100 Servings:
Mature onions: 2 lb 8 oz
Potatoes: 22 lb 8 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 17 lb 9 oz
About 2 gal 3⅛ cups/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 35 lb 2 oz
About 4 gal 1 qt 2¼ cups/4 steam table pans (12" x 20" x 2½")