Recipe Source: YOGRT
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  • 1
  • Serving Measure: 6X4 serving
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 6X4 piece or 9 oz weight
  • Nutrition Link: 80427
  • Food Category: Vegetable recipes
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Sourced by Danone North America

    Pared potatoes yield 81%

    Wash potatoes
    Peel and slice potatoes in a slicer or hobart to 1/16" pieces

    Use 2" hotel pans, 4 pans per 96 servings with 24 portions per pan (14 lbs. per pan)

  • Preparation Instructions:

    1. Preheat oven to 350
    2. Whisk together first 6 ingredients in a large pot
    3. Heat pot over low heat, stirring occasionally just to warm
    4. Add potatoes to yogurt/milk mixture
    5. Wipe bottom and sides of hotel pans with oil
    6. Place approximately 2 lbs. (2 qt) of potatoes at the bottom of the hotel pans
    7. Top with approximately 10 oz of cheese
    8. Top with another 2 lbs. of potatoes and 10 oz of cheese
    9. Add the final 2 lbs. of potatoes
    10. Add approximately 3 cups of the yogurt/ milk mixture and press down on the gratin with your hands until the liquid just comes to the top of the potatoes. If the liquid doesn't barely cover the potatoes, add a little more and press down again 11. Top with remaining cheese
    12. Bake, covered, for an hour until potatoes are tender and then uncover and bake another 20 minutes until golden brown

  • Serving Instructions:

    Hold gratin in the hot box for 30 minutes before attempting to cut 6x4
    Can pair with dinner roll or other grain item for compliance purposes

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.75 Meat/Meat Alternative: 2 Calories: 320.73
Dark Green: 0 Milk: 0 Sat. Fat: 26.11%
Red Orange: 0 Grains: 0 Sodium: 357.9
Legumes: 0
Starchy: 0.75
Other: 0
Additional: 0

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