Recipe - Potatoes Au Gratin (Soup

2 One fourth ga WATER; BOILING
1 One fourth qt WATER
9 3/8 pound
2 teaspoon
2 pound CHEESE CHEDDER
1 cup BUTTER PRINT SURE
1 1/3 pound MILK; DRY NONFAT L HEAT
25 One half pound POTATOES WHITE FRE
1 qt BREAD SNDWICH 22OZ #51
4 teaspoon MUSTARD FLOUR
2 teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES
OR UNTIL TENDER.

2. DRAIN WELL. PLACE ABOUT 8 LB 2 OZ (1 One half GAL) POTATOES IN EACH PAN.
SET ASIDE FOR USE IN STEP 7.

3. COMBINE 4 1/3 OZ (1 CUP) NON FAT DRY MILK AND 1 One fourth QT WATER WITH
9 LB 6 OZ (3NO. 3 CYL CN) CANNED CREAM OF MUSHROOM SOUP; ADD CHEESE,
MUSTARD FLOUR AND 2 TSP WHITE OR BLACK PEPPER. HEAT UNTIL CHEESE IS
MELTED. CRUMBS AND BUTTER OR MARGARINE; BLEND IN CHEESE. SPRINKLE

4. POUR ABOUT 9 One half CUPS SAUCE OVER POTATOES IN EACH PAN.

5. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE ABOUT 1 1/3 CUPS
CRUMBS OVER POTATOES IN EACH PAN.

NOTE: 1. IN STEP 1, 31 LB 6 OZ FRESH WHITE POTATOES A.P. WILL YIELD 25 LB
8 OZ PEELED POTATOES.

NOTE: 2. IN STEP 1, 25 LB 8 OZ READYTOUSE FRESH PEELED WHOLE POTATOES
MAY BE USED. SLICE POTATOES 1/4INCH THICK.

NOTE: 3. IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE
NO. QG6.

NOTE: 4. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A20.

NOTE: 5. IN STEP 5, 8 OZ (2 CUPS) CANNED DEHYDRATED AMERICAN PROCESSED
CHEESE COMBINED WITH 8 OZ WARM WATER MAY BE USED FOR CHEESE.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

NOTE: 7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A4.

NOTE: 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30
MINUTES OR UNTIL BROWNED ON LOW FAN, OPEN VENT.

Recipe Number: Q05102

SERVING SIZE: 2/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.