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, 1/2-inch slices
3 gallon water, boiling
1/2 cup (5 oz) salt
4 1/4 cups (1 lb 4 oz) milk, nonfat, dry
5-1/2 quart water, warm
3 cups (1 lb 8 oz) butter or margarine, melted
3 cups (12 oz) flour, wheat, hard
3 tablespoon salt
2-1/4 quart (3 lb) cheese, cheddar, ground
1 teaspoon mustard, ground
3 cups (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted
1-1/2 cups (8 oz) cheese, cheddar, ground
Cover potatoes with salted water; add 1/2 cup salt; bring to a boil and cook 20 minutes or until tender. Drain well. Place 3-1/2 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 until smooth. Add roux and 3 tablespoon salt to milk, stirring constantly. Simmer 5 minutes or until thickened. Add cheese and mustard to sauce. Stir until cheese is melted. Pour about 1 gallon sauce evenly over potatoes in each pan. Blend crumbs and butter or margarine; add cheese. Sprinkle. 2 cups of mixture over each pan of potatoes. Bake 45 minutes or until brown.
NOTE:
45 lb fresh white potatoes A.P. will yield 35 lb peeled potatoes.
Peeled potatoes may be dipped for 3 to 4 minutes in solution of Antioxidant and water to prevent discoloration.
Other types of milk may be used in place of nonfat dry milk and warm water.