Potatoes Au Gratin and/or Creamy Ham and Potatoes Casserole

4-5 lbs. Fresh Yukon Gold potatoes, unpeeled, cubed or sliced OR Fresh red potatoes, unpeeled, sliced 

1/4 cup Margarine or Butter

1/2 cups Fresh onions, chopped or sliced

1 cups All-purpose or Whole Wheat flour 

2 qts Milk   

1 tsp Salt . 

1/2 tsp Ground black or white pepper  

1/2 tsp Nutmeg, ground  

1 Tbsp Garlic powder  

1 Tbsp.Italian Seasoning 

2 Tbsp Onion powder 

10 oz cheddar cheese, shredded

Place potatoes in a steam table pan lightly coated with pan release spray. Set aside.  

To Make the 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. Milk. Cook uncovered over medium heat for 3–5 minutes allowing bubbles to form around the edge of the pot. Set aside remaining milk.Recommend to cook half at a time.

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. 8 Pour sauce over potatoes in steam table pan. Spread evenly

Sprinkle 1 1/4 cups (about 5 oz) cheese over the pan. Bake:350 °F for 45–60 minutes. 

To Make It A Casserole: Add 1-2 cups diced ham and 1-2 cups frozen sweet peas.

For a Large Family

8 lb 4 oz Fresh Yukon Gold potatoes, unpeeled, cubed or sliced OR Fresh red potatoes, unpeeled, sliced 

1/2 cup Margarine or Butter

3 cups Fresh onions, chopped or sliced

2 cups All-purpose or Whole Wheat flour 

1 gal +1 qt + 2 cups 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 lb 4 oz cheddar cheese, shredded

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.  

To Make the 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.Recommend to cook half at a time.

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. 8 Pour 2 qt 1½ cups (about 5 lb) sauce over potatoes in steam table pan (12″ x 20″ x 2½″). Spread evenly

You will need to use 2 pans.

Sprinkle 2½ cups (about 10 oz) cheese over each pan. Bake:350 °F for 45–60 minutes. 

Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 23/8" x 4″).

To Make It A Casserole: Add 2-4 cups diced ham and 2-4 cups frozen sweet peas.

source: https://theicn.org/cnrb/recipes-for-schools/