Potato Au Gratin
| Shelf Life: | 1 day |
| Portion/Serving: | 1 each |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 4 | oz. | 1/8" slices Idaho Potato – peeled |
| ¼ | tsp. | Garlic – fresh, sliced thin |
| ⅛ | tsp. | Kosher Salt |
| ⅛ | tsp. | Black Pepper |
| 1½ | oz. | White Cheddar Cheese – shredded |
| 4 | oz. | Heavy Cream |
Equipment
- Knife
- Cutting board
- Bowl
- Measuring cup
- Spoons
- Hotel pan
- Foodservice gloves
Preparation
- In a bowl combine the potatoes, garlic, salt, pepper, 1 oz. of the cheese and the cream - mix well to blend.
DINE-IN: Use the black Paderno Tortiera Tonda 12cm pan, place the potato mixture in the pan.
TO-GO: Place potato mixture in the Tuxedo 23 oz. oval oven able container. - Place the potato mixture in the pan.
- Place the pan in a water bath (hotel pan).
- Cover with aluminum foil, bake in a convection oven at 350°F for 45 minutes.
- Remove from oven, remove sheet of foil and allow to rest for 10 minutes.
- Cover, label and refrigerate until needed
SERVICE
When ordered, top with the remaining cheese. Re-heat in the MerryChef Oven. Settings: 475ºF, 100% fan, 100 % microwave for 1 minute and 10 seconds.
PLATING
DINE IN: Place on a 10" round plate.
TO-GO: Place cover on Tuxedo 23 oz. oval container and lid.
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