Side Dish

Cheesy Scalloped Potatoes

  • Ready Time: 45min
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  • Prep Time: 30min
    Cook Time: 10min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 50
    Prep Method: Baked
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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

  • 8 pounds Russet potatoes
  • 5 pounds reduced fat cheddar cheese sauce
  • 1 quart reduced fat 2% milk

Prep Time: 30min | Cook Time: 10min

  1. Prepare sauce mixture by combining cheese sauce and milk with the immersion blenders or Roto-solver. Wash potatoes thoroughly.
  2. Slice potatoes using the large Robot Coupe chopper on the 1/8 inch setting.
  3. 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.
  4. 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.
  5. Place the mixture into a sprayed 2 inch hotel pan.
  6. Place in the blast freezer until below 41 degrees F.
  7. 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.


Vitamin C4.34%


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