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Cheesy Scalloped Potatoes

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Side Dish

Prep Time

30 Mins

Cook Time

10 Mins

Serving

Serves 50

Ingredients

+

Cheesy Scalopped Potato

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

Preparation

  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.

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Nutrition Facts Per Serving

Calories

87.7

Fat

2g

Sodium

95mg

Cholesterol

5.58g

Vitamin C

4.34mg

Carbohydrates

16g

Fiber

1g

Protein

3.5g

Sugar

1.5g

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