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Рецепт Potatoes Au Gratin (Potat

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0 голосов | 801 визит
Порций: 12

Ингредиенты

Cost per serving $1.05 view details

Инструкции

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
  2. 1. PUT POTATOES IN WATER; BRING TO A BOIL; Add in SALT. COVER, SIMMER Till TENDER. DRAIN WELL; SET ASIDE FOR STEP 7.
  3. 2. PLACE ABOUT 6 LB 8 Ounce (4 1/2 Quart) COOKED, Liquid removed POTATOES IN EACH PAN.
  4. 3. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR Till SMOOTH.
  5. 4. RECONSTITUTE Lowfat milk USING 1 LB 7 Ounce (5 1/8 C.) NONFAT DRY Lowfat milk AND 6 1/2 Quart WATER; BRING TO JUST BELOW BOILING. Don't BOIL. Add in Lowfat milk STIRRING CONSTANTLY. Add in SALT AND PEPPER. SIMMER 10 TO 15 Min Or possibly Till THICKENED. STIR AS NECESSARY.
  6. 5. Add in CHEESE AND MUSTARD FLOUR TO SAUCE. STIR Till CHEESE IS MELTED.
  7. 6. POUR ABOUT 2 3/4 Quart SAUCE OVER POTATOES IN EACH PAN.
  8. 7. MIX CRUMBS AND BUTTER Or possibly MARGARINE. SPRINKLE ABOUT 1 1/3 C. CRUMBS OVER POTATOES IN EACH PAN.
  9. 8. BAKE 45 Min Or possibly Till BROWNED.
  10. NOTE:
  11. 1. IN STEP 1, 31 LB 6 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 Ounce PEELED POTATOES.
  12. NOTE:
  13. 2. IN STEP 1, 25 LB 8 Ounce READY-TO-USE FRESH PEELED WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/4-INCH THICK.
  14. NOTE:
  15. 3. IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE NO. Q-G-6.
  16. NOTE:
  17. 4. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
  18. NOTE:
  19. 5. IN STEP 6, 8 Ounce (2 C.) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 Ounce Hot WATER MAY BE USED FOR CHEESE.
  20. NOTE:
  21. 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
  22. NOTE:
  23. 7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
  24. NOTE:
  25. 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 Min Or possibly Till BROWNED ON LOW FAN; OPEN VENT.
  26. SERVING SIZE: 2/3 C.

Nutrition Facts

Amount Per Serving %DV
Serving Size 2258g
Recipe makes 12 servings
Calories 800  
Calories from Fat 548 69%
Total Fat 62.32g 78%
Saturated Fat 39.29g 157%
Trans Fat 0.0g  
Cholesterol 165mg 55%
Sodium 3454mg 144%
Potassium 795mg 23%
Total Carbs 54.07g 14%
Dietary Fiber 4.4g 15%
Sugars 4.17g 3%
Protein 8.89g 14%
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