Potatoes Au Gratin

50 servings

8 lb (4 oz) Yukon Gold potatoes

Fresh, unpeeled, cubed 2"

½ cup Margarine

trans-fat free

3 cups (2 Tbsp) Fresh onions

chopped

2 cups Whole-wheat flour

1 gal Nonfat milk

2 tsp salt

1 tsp Ground black pepper

or white pepper

1 tsp Nutmeg

ground

2 Tbsp garlic powder

2 Tbsp italian seasoning

2 Tbsp onion powder

1 lb (4 oz) Low-fat cheddar cheese

Place 4 lb potatoes in a 12′′ x 20′′ x 2½′′ pan lightly coated with pan release spray. Set aside for later. You will need to use 2 pans.

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 in batches of 25.

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.

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

Sprinkle 2½ cups (about 10 oz) cheese over each pan.

Bake: Conventional oven: 350 °F for 45–60 minutes. Convection oven: 325 °F for 35–45 minutes.

Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2⅜" x 4′′).

Au gratin potatoes are best frozen in individual portion sizes for easy reheating. Large portions of au gratin potatoes can also be frozen, to reheat a low temp oven 300-325 F for 75 minutes usually yields great results. To get the top golden again, it’s a good idea to top with some freshly shredded cheese during the last 5-10 minutes of reheating.