POTATOES AU GRATIN

Instructions

Pre-Preparation

Sourced by Danone North America
Pared potatoes yield 81%

1. Wash potatoes, peel, and slice in a slicer or hobart to 1/16″ pieces.
2. Preheat oven to 350 degrees F.
3. Use 2″ hotel pans.

Preparation

1. Whisk together yogurt, milk, onion powder, salt, pepper, and nutmeg in a large pot.
2. Heat pot over low heat for 2-5 minutes, stirring occasionally just to warm. Do not let mixture separate.
3. Add potatoes to yogurt/milk mixture.
4. Wipe bottom and sides of hotel pans with oil.
5. Strain the potatoes from the milk mixture being sure to keep all of the strained liquid.
6. Place approximately 2 lbs. (2 qt) of potatoes (drained) at the bottom of the hotel pans.
7. Top with approximately 10oz of cheese.
8. Top with another 2lbs. of potatoes (drained) and 10 oz of cheese.
9. Add the final 2lbs. of potatoes (drained).
10. Add approximately 3 cups of the yogurt/ milk mixture and press down on the gratin with your hands until the liquid comes to the top of the potatoes. If the liquid doesn’t cover the potatoes, add a little more and press down again.
11. Top with remaining cheese. Total pan weight should be approximately 14lbs.
12. Bake, covered, for an hour until potatoes are tender and then uncover and bake another 20 minutes until golden brown.
13. Hold gratin in the hot box for 30 minutes before attempting to cut 6x4 to create 24 pieces.

Serving

Serving = 1 Piece (9oz)
Suggestion: Can pair with dinner roll or other grain item for compliance purposes