White Cheddar Potato Au Gratin
White Cheddar Potato Au Gratin features layers of thinly sliced potatoes and sharp white cheddar cheese, baked to a golden-brown perfection with a creamy sauce. A comforting and flavorful addition to any menu, ideal for pairing with a variety of entrees.
Ingreadient
- 3 qts. Water
- 1 qt. Milk
- 28 oz. Master's Touch® Cream Soup Base
- 10 lbs. Potatoes, Idaho, peeled, sliced 1/2" thick
- 3 lbs. Cheese, cheddar, white, shredded
Direction
- Pour three quarts of warm water (100°F / 38°C) and milk into a saucepan.
- Gradually blend 28 oz. of Soup Base with the warm liquids until smooth.
- Heat the mixture to 160°F, stirring occasionally. Do not boil. Set aside to cool slightly.
- Mix Cream Soup Base, half of the cheddar cheese, and potatoes together in a large stainless steel bowl.
- Layer the smothered potatoes into large baking dishes or full-size 2" deep hotel pans.
- Top with the rest of the cheese and cover with foil.
- Bake in a preheated convection oven at 350°F for 35-45 minutes or until potatoes are tender.
- Uncover and cook for another 5-10 minutes to brown the top of the cheesy potatoes.
