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    Au Gratin Potatoes

    10 pounds potatoes AP (8 lbs. EP)
    1 tablespoon salt
    12 ounces margarine
    6 ounces all-purpose flour
    1 tablespoon salt
    3 quarts milk
    24 ounces cheddar cheese — shredded
    12 ounces bread crumbs
    8 ounces margarine — melted

    Peel and dice potatoes (or dice before cooking). Steam or boil until just tender. Sprinkle with salt. If boiling the potatoes, add salt to the cooking water.

    Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.

    Add milk gradually while stirring. Cook until thickened

    .Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans, 8 lb per pan.

    “2 pans 12x10x2 inches”

    1 lb 10 oz sliced dehydrated potatoes, reconstituted in 5 qt boiling water, and 1 1/2 oz salt may be substituted for fresh potatoes.


    Au Gratin Party Potatoes for 60

    20 lb. potatoes, peeled, cubed and cooked
    4 cans (12 oz. ea.) evaporated milk
    3 pkg. (16 oz. ea.) Velveeta cheese, cubed
    1 cup butter or margarine, cubed or melted
    2 TB salt
    2 tsp. ground black pepper
    Paprika, optional

    In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper.

    Transfer to four greased 9″ x 13″ baking dishes.

    Yield: about 60 (3/4-cup) servings.

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