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Scalloped Potatoes (With Fresh Potatoes) USDA Recipe for Child Care Centers

Our Scalloped Potatoes dish consists of fresh potatoes combined with milk, onions, and spices.
CACFP CREDITING INFORMATION
1 piece provides ¹⁄2 cup vegetable.
Course: Side Dish, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
Season: Fall, Winter
25 Servings
Calories: 125

Ingredients

25 Servings

    Weight

    • 4 lb 2 oz *Fresh Yukon Gold potatoes, unpeeled, sliced
    • 3 oz Margarine, trans-fat free
    • 7 oz *Fresh onions, chopped
    • 4½ oz Whole-wheat flour
    • - - Low-fat (1%) milk
    • - - Salt
    • - - Ground black or white pepper
    • - - Dried parsley
    • - - Garlic powder

    Measure

    • 1 gal *Fresh Yukon Gold potatoes, unpeeled, sliced
    • 1⁄3 cup 2 tsp Margarine, trans-fat free
    • 1¹⁄3 cups 1²⁄3 tsp *Fresh onions, chopped
    • 1 cup Whole-wheat flour
    • 2 qt Low-fat (1%) milk
    • 1 tsp Salt
    • ³⁄4 tsp Ground black or white pepper
    • ¹⁄4 cup Dried parsley
    • 1 Tbsp Garlic powder

    50 Servings

      Weight

      • 8 lb 4 oz *Fresh Yukon Gold potatoes, unpeeled, sliced
      • 6 oz Margarine, trans-fat free
      • 14 oz *Fresh onions, chopped
      • 9 oz Whole-wheat flour
      • - - Low-fat (1%) milk
      • - - Salt
      • - - Ground black or white pepper
      • - - Dried parsley
      • - - Garlic powder

      Measure

      • 2 gal *Fresh Yukon Gold potatoes, unpeeled, sliced
      • ⅔ cup 1 Tbsp 1 tsp Margarine, trans-fat free
      • 2⅔ cups 1 Tbsp ⅓ tsp *Fresh onions, chopped
      • 2 cups Whole-wheat flour
      • 1 gal Low-fat (1%) milk
      • 2 tsp Salt
      • 1½ tsp Ground black or white pepper
      • ½ cup Dried parsley
      • 2 Tbsp Garlic powder

      -

      25 Servings

        Weight

        • 4 lb 2 oz *Fresh Yukon Gold potatoes, unpeeled, sliced
        • 3 oz Margarine, trans-fat free
        • 7 oz *Fresh onions, chopped
        • 4½ oz Whole-wheat flour
        • - - Low-fat (1%) milk
        • - - Salt
        • - - Ground black or white pepper
        • - - Dried parsley
        • - - Garlic powder

        Measure

        • 1 gal *Fresh Yukon Gold potatoes, unpeeled, sliced
        • 1⁄3 cup 2 tsp Margarine, trans-fat free
        • 1¹⁄3 cups 1²⁄3 tsp *Fresh onions, chopped
        • 1 cup Whole-wheat flour
        • 2 qt Low-fat (1%) milk
        • 1 tsp Salt
        • ³⁄4 tsp Ground black or white pepper
        • ¹⁄4 cup Dried parsley
        • 1 Tbsp Garlic powder

        50 Servings

          Weight

          • 8 lb 4 oz *Fresh Yukon Gold potatoes, unpeeled, sliced
          • 6 oz Margarine, trans-fat free
          • 14 oz *Fresh onions, chopped
          • 9 oz Whole-wheat flour
          • - - Low-fat (1%) milk
          • - - Salt
          • - - Ground black or white pepper
          • - - Dried parsley
          • - - Garlic powder

          Measure

          • 2 gal *Fresh Yukon Gold potatoes, unpeeled, sliced
          • ⅔ cup 1 Tbsp 1 tsp Margarine, trans-fat free
          • 2⅔ cups 1 Tbsp ⅓ tsp *Fresh onions, chopped
          • 2 cups Whole-wheat flour
          • 1 gal Low-fat (1%) milk
          • 2 tsp Salt
          • 1½ tsp Ground black or white pepper
          • ½ cup Dried parsley
          • 2 Tbsp Garlic powder

          Instructions

          • Place 1 gal (about 4 lb 2 oz) potatoes in a steam table pan (12" x 20" x 2¹⁄2") lightly coated with pan-release spray. Set aside for step 8.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 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 milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set remaining milk aside for step 6. Recommended to cook in batches of 25.
          • Add remaining milk, salt, pepper, parsley, and garlic powder.
          • Cook uncovered over medium heat for 5–10 minutes until sauce begins to simmer, stirring occasionally. Simmer for 1 minute. Set aside for step 8.
          • Pour 2 qt 1¹⁄2 cups (about 5 lb) sauce over potatoes in steam table pan (12" x 20" x 2¹⁄2"). Spread evenly.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Bake:
            Conventional oven: 350 °F for 45–60 minutes.
            Convection oven: 325 °F for 35–45 minutes.
          • Critical Control Point: Heat to 140 °F or higher.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
            Serve 1 piece (about 2" x 3³⁄4" square).

          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.

          Nutrition

          Serving: 1piece | Calories: 125 | Total Carbohydrate: 21g | Protein: 5g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 162mg | Potassium: 481mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin D: 46IU | Calcium: 115mg | Iron: 1mg