Scalloped Potatoes for 100  Vegetables  7517 reads

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
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. 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.

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

6 quart other types of milk may be substituted for nonfat dry milk and water.
Rating 3.00/5
Rating: 3.0/5 (121 votes)
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