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5 from 2 votes

Potatoes Au Gratin USDA Recipe for Schools

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.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
Season: Fall, Spring, Winter
50 Servings
Calories: 158

Ingredients

50 Servings

    Weight

    • 8 lb 4 oz Fresh Yukon Gold potatoes, unpeeled, cubed 2"
    • - - OR
    • 8 lb 4 oz Fresh red potatoes, unpeeled, sliced
    • 4 oz Margarine, trans-fat free
    • 1 lb Fresh onions, chopped
    • 10 oz Whole-wheat flour
    • - - Nonfat milk
    • - - Salt
    • - - Ground black or white pepper
    • - - Nutmeg, ground
    • - - Garlic powder
    • - - Italian Seasoning
    • - - Onion powder
    • 1 lb 4 oz Low-fat cheddar cheese

    Measure

    • 2 gal Fresh Yukon Gold potatoes, unpeeled, cubed 2"
    • - - OR
    • 2 gal Fresh red potatoes, unpeeled, sliced
    • ½ cup Margarine, trans-fat free
    • 3 cups 2 Tbsp Fresh onions, chopped
    • 2 cups 3 Tbsp 2⅓ tsp Whole-wheat flour
    • 1 gal 1 qt 2 cups Nonfat milk
    • 2 tsp Salt
    • 1 tsp Ground black or white pepper
    • 1 tsp Nutmeg, ground
    • 2 Tbsp Garlic powder
    • 2 Tbsp Italian Seasoning
    • 2 Tbsp Onion powder
    • 1 qt 1 cup Low-fat cheddar cheese

    100 Servings

      Weight

      • 16 lb 8 oz Fresh Yukon Gold potatoes, unpeeled, cubed 2"
      • - - OR
      • 16 lb 8 oz Fresh red potatoes, unpeeled, sliced
      • 8 oz Margarine, trans-fat free
      • 2 lb Fresh onions, chopped
      • 1 lb 4 oz Whole-wheat flour
      • - - Nonfat milk
      • - - Salt
      • - - Ground black or white pepper
      • - - Nutmeg, ground
      • 2½ oz Garlic powder
      • - - Italian Seasoning
      • - - Onion powder
      • 2½ oz Low-fat cheddar cheese

      Measure

      • 4 gal Fresh Yukon Gold potatoes, unpeeled, cubed 2"
      • - - OR
      • 4 gal Fresh red potatoes, unpeeled, sliced
      • 1 cup Margarine, trans-fat free
      • 1 qt 2¼ cups Fresh onions, chopped
      • 1 qt ¼ cup 3 Tbsp 1⅔ tsp Whole-wheat flour
      • 2 gal 3 qt Nonfat milk
      • 1 Tbsp 1 tsp Salt
      • 2 tsp Ground black or white pepper
      • 2 tsp Nutmeg, ground
      • ¼ cup Garlic powder
      • ¼ cup Italian Seasoning
      • ¼ cup Onion powder
      • 2 qt 2 cups Low-fat cheddar cheese

      -

      50 Servings

        Weight

        • 8 lb 4 oz Fresh Yukon Gold potatoes, unpeeled, cubed 2"
        • - - OR
        • 8 lb 4 oz Fresh red potatoes, unpeeled, sliced
        • 4 oz Margarine, trans-fat free
        • 1 lb Fresh onions, chopped
        • 10 oz Whole-wheat flour
        • - - Nonfat milk
        • - - Salt
        • - - Ground black or white pepper
        • - - Nutmeg, ground
        • - - Garlic powder
        • - - Italian Seasoning
        • - - Onion powder
        • 1 lb 4 oz Low-fat cheddar cheese

        Measure

        • 2 gal Fresh Yukon Gold potatoes, unpeeled, cubed 2"
        • - - OR
        • 2 gal Fresh red potatoes, unpeeled, sliced
        • ½ cup Margarine, trans-fat free
        • 3 cups 2 Tbsp Fresh onions, chopped
        • 2 cups 3 Tbsp 2⅓ tsp Whole-wheat flour
        • 1 gal 1 qt 2 cups Nonfat milk
        • 2 tsp Salt
        • 1 tsp Ground black or white pepper
        • 1 tsp Nutmeg, ground
        • 2 Tbsp Garlic powder
        • 2 Tbsp Italian Seasoning
        • 2 Tbsp Onion powder
        • 1 qt 1 cup Low-fat cheddar cheese

        100 Servings

          Weight

          • 16 lb 8 oz Fresh Yukon Gold potatoes, unpeeled, cubed 2"
          • - - OR
          • 16 lb 8 oz Fresh red potatoes, unpeeled, sliced
          • 8 oz Margarine, trans-fat free
          • 2 lb Fresh onions, chopped
          • 1 lb 4 oz Whole-wheat flour
          • - - Nonfat milk
          • - - Salt
          • - - Ground black or white pepper
          • - - Nutmeg, ground
          • 2½ oz Garlic powder
          • - - Italian Seasoning
          • - - Onion powder
          • 2½ oz Low-fat cheddar cheese

          Measure

          • 4 gal Fresh Yukon Gold potatoes, unpeeled, cubed 2"
          • - - OR
          • 4 gal Fresh red potatoes, unpeeled, sliced
          • 1 cup Margarine, trans-fat free
          • 1 qt 2¼ cups Fresh onions, chopped
          • 1 qt ¼ cup 3 Tbsp 1⅔ tsp Whole-wheat flour
          • 2 gal 3 qt Nonfat milk
          • 1 Tbsp 1 tsp Salt
          • 2 tsp Ground black or white pepper
          • 2 tsp Nutmeg, ground
          • ¼ cup Garlic powder
          • ¼ cup Italian Seasoning
          • ¼ cup Onion powder
          • 2 qt 2 cups Low-fat cheddar cheese

          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 2⅜" x 4′′).

          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 (about 2⅜" x 4′′) | Calories: 158 | Total Carbohydrate: 24g | Protein: 9g | Total Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 241mg | Potassium: 531mg | Dietary Fiber: 2g | Total Sugars: 7g | Vitamin D: 62IU | Calcium: 247mg | Iron: 1mg