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Cheesy Scalloped Potatoes
Ready Time: 45min
Prep Time: 30min
Cook Time: 10min
Recipe by: Weld County School District 6 Nutrition Services
Easy and delicious
cheesy scalloped potatoes that can be served hot or cold for breakfast or lunch! Kids love it! Can even substitute fresh potatoes for the frozen slices or dehydrated slices.
Cheesy Scalopped Potato
Russet potatoes 5 pounds reduced fat cheddar cheese sauce
1 quart reduced fat 2% milk
Prep Time: 30min | Cook Time: 10min
Prepare sauce mixture by combining cheese sauce and milk with the immersion blenders or Roto-solver. Wash potatoes thoroughly.
Slice potatoes using the large Robot Coupe chopper on the 1/8 inch setting.
Place 8 pounds of sliced potatoes on a sheet tray, steam in the combi-oven on full steam only for 5-10 minutes until tender.
Toss each sheet pan with 3.5 pounds of cold, prepared sauce to begin the cooling process. Ensure that each slice of potato has some sauce, evenly distribute.
Place the mixture into a sprayed 2 inch hotel pan.
Place in the blast freezer until below 41 degrees F.
Wrap with parchment, foil and lid for shipping. CCP: Cool to 41 degrees F or lower within 4 hours.
CCP: Refrigerate until served.
Makes 1 steam table pan, 50 servings 3 ounces
You may also like these
favorite Au Gratin & Scalloped Potato Recipes.
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