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Potato Turnip Gratin

Recipe Courtesy of Harvest of the Month
Photo Courtesy of FOOD-HERO

Ingredients

  • Unsalted butter or margarine - 6 ozs
  • Onions, finely diced - 14 ozs
  • Salt - 1.66 Tbsps
  • Garlic powder - 1.33 Tbsps
  • Black pepper - 1.5 tsps
  • Enriched all purpose flour - 1.5 cups
  • Instant nonfat dry milk, reconstituted - 1 Gal
  • Local russet potatoes - 9.5 lbs
  • Local turnips - 2.75 lbs
  • Parmesan cheese, grated - 2 cups
  • Unsalted butter, melted - 4 ozs
  • Enriched dry bread crumbs - 1.5 cups

Preparation

  1. Preheat oven to 350°F.
  2. Place 6 oz (48 servings) or 12 oz (96 servings) butter in a saucepan and heat over medium heat until the butter melts. Add the finely diced onions. Stir the onions until they are well incorporated with the butter. Cover and sweat the onions until softened, about 5 minutes. Stir in the salt, garlic powder, and black pepper, and cook for 1 minute. Add the flour to the butter and stir until thoroughly combined and it forms a thick paste.  Continue to cook, stirring, for about 2 minutes. Whisk the reconstituted nonfat dry milk into the flour and butter mixture. Increase the heat to medium-high and continue to whisk constantly until the sauce comes to a low simmer and thickens slightly. Remove the sauce from the heat and set aside.
  3. Spray 2½” full-size steam table pans with pan release spray. (For 48 servings use 2 pans, for 96 servings use 4 pans.)
  4. Wash potatoes and turnips, but do not peel. Trim tops off turnips and remove blemishes from potatoes and turnips. Slice potatoes and turnips evenly into ⅛ inch slices. Place 3 pounds 12 ounces sliced potatoes and 1 pound 6 ounces of the sliced turnips into each prepared pan. Arrange the slices so the two vegetables are evenly dispersed and the slices lay flat in layers.
  5. Pour ½ gallon of the prepared sauce over the vegetables in each pan, and press the slices down so they are mostly submerged in the sauce.  Divide the grated parmesan cheese between each pan and sprinkle over the vegetables.
  6. Prepare the topping by combining melted butter and bread crumbs. Sprinkle evenly over the top of the sliced vegetables.
  7. Bake in the preheated 350°F oven for approximately 50–60 minutes, or until the sauce is bubbling and thick and the bread crumbs have browned. Reduce the heat to 275°F and continue to bake for another 15–30 minutes, or until the vegetables are very tender. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  8. Cut each pan 4 x 6 into 24 portions. Or serve ⅔ cup portions using a #6 scoop.

Critical Control Point: Hold for hot service at 135°F or higher.



48 servings makes 16 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
⅔ cup
#6 scoop

Meal Pattern Contribution

Food Component
Starchy
⅜ C
Other
⅛ C