RECIPE DETAILS
Item ID: 2002199
Serving Size: 1 Piece (9 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: None
Allergens: None
RECIPE DETAILS
Item ID: 2002199
Serving Size: 1 Piece (9 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: None
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Pared potatoes: 81%
Pre-Preparation
- Wash potatoes, peel, and slice on a slicer or Hobart to 1/16 inch.
- Preheat oven to 350°F.
- Set out 2-inch hotel pans.
Preparation
- In a large pot, whisk together yogurt, milk, onion powder, salt, pepper, and nutmeg.
- Warm over low heat for 2–5 minutes, stirring occasionally just to warm (do not let the mixture separate).
- Add the sliced potatoes to the yogurt–milk mixture.
- Lightly oil the bottoms and sides of the hotel pans.
- Strain potatoes from the liquid, reserving all of the strained liquid.
- Place about 2 lb (2 qt) drained potatoes in the bottom of each pan.
- Top with about 10 oz of cheese.
- Add another 2 lb drained potatoes and 10 oz cheese.
- Add the final 2 lb drained potatoes.
- Pour about 3 cups of the reserved yogurt–milk mixture over each pan and press the gratin down with your hands until the liquid rises to the top of the potatoes. If it does not cover, add a little more and press again.
- Top with the remaining cheese. Total pan weight should be about 14 lb.
- Bake covered for 1 hour until potatoes are tender, then uncover and bake 20 minutes more until golden brown, or until the internal temperature reaches 165°F.
- Hold in the hot box for 30 minutes before cutting 6×4 to create 24 pieces. Hold hot until service at 140°F or higher.
Serving
Serving = 1 piece (9 oz)
Suggestion: Pair with a dinner roll or other grain item for compliance purposes.
Recipe Source
Sourced by Danone North America
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | ¾ cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 340.50 kcal |
| Total Fat | 14.40 gm |
| Saturated Fat | 9.39 gm |
| Trans Fat | 0.00* gm |
| Sodium | 384.70 mg |
| Carbohydrates | 32.15 gm |
| Fiber | 2.01 gm |
| Sugars | 3.64* gm |
| Added Sugars | 0.00* gm |
