Servings: 100 Portions (4 Pans)
Portions: 1 Cup Each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan
Temperature: 350 degrees F. Oven
11-29 oz can (20 lb) ham, canned, chunks
7-3/4 quart (3 lb 7 oz) potatoes, white, dehydrated, sliced
2-3/4 gallon water
8 2/3 cups (2 lb 7 oz) milk, nonfat, dry
2-1/2 quart water, warm
1-1/4 quart reserved stock
1-1/2 quart butter or margarine, melted
1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
3 cups (1 lb) onions, dry, chopped
2 quart (2 lb) cheese, grated or shredded
Place unopened cans of ham chunks in hot water. Let stand 30 minutes. Drain contents of cans in colander. Reserve 1-1/4 quart liquid; set aside. Cut ham into bitesized pieces; set aside.
Add potatoes to water. Cover. Bring quickly to a boil; simmer 15 minutes. Drain; set aside. Reconstitute milk and warm water. Add reserved stock; heat to just below boiling.
DO NOT BOIL. Blend butter or margarine and flour together until smooth. Add to hot milk, stirring constantly. Add onions; simmer sauce 5 minutes or until thickened. Combine ham, potatoes, and sauce. Place 6 1/4 quart in each pan. Bake 25 minutes. Sprinkle 2 cups cheese evenly over mixture in each pan. Bake an additional 10 minutes or until cheese is lightly browned.
NOTE:
Replace dehydrated potatoes with 14 lb 10 oz potatoes, fresh, white, sliced (19 lb 9 oz A.P.) may be used. Cover with water. Bring to boil; cook for 20 to 25 minutes or until tender. Drain; set aside.
1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.
Other sizes and types of pans may be used.