POTATOES AU GRATIN (124)    RECIPE (114)

• POTATOES, PREPEELED, SLICED
  QUANTITY:   18.5
  ASSOCIATED NUTRIENT:   POTATOES, PARED, BOILED, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   18.5
• BREADCRUMBS
  QUANTITY:   .57813
  ASSOCIATED NUTRIENT:   BREADCRUMBS, DRY, GRATED
  NUTRIENT AMOUNT IN LBS.:   .57813
• MILK, DRY, NONFAT
  QUANTITY:   1.0625
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   1.0625
• WATER, TAP
  QUANTITY:   1.03125
  ASSOCIATED NUTRIENT:   WATER
• MARGARINE, SALTED, BULK
  QUANTITY:   .76563
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .76563
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .375
• SALT
  QUANTITY:   .09375
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .09375
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• CHEESE, CHEDDAR AGED, HARD, BRICK
  QUANTITY:   2.5
  ASSOCIATED NUTRIENT:   CHEESE, CHEDDAR, AMER DOMESTIC
  NUTRIENT AMOUNT IN LBS.:   2.5
• MUSTARD, GROUND
  QUANTITY:   .01563

1) STEAM POTATOES UNTIL JUST TEDNER. DO NOT OVERCOOK. RESERVE FOR STEP 6.
6) POUR SAUCE OVER POTATOES (FROM STEP 1); MIX TO DISTRIBUTE.
7) MELT MARGARINE (SECOND LISTING). COMBINE MARGARINE AND BREADCRUMBS
   AND MIX. TOP POTATOES WITH MIXTURE.
8) GRATE CHEESE (SECOND LISTING). SPRINKLE CHEESE OVER CRUMB MIXTURE.
   BAKE UNTIL LIGHTLY BROWNED.
2) RECONSTITUTE MILK; HEAT TO BELOW BOILING. DO NOT BOIL.
   RESERVE FOR STEP 4.
3) MELT MARGARINE (FIRST LISTING). COMBINE FLOUR, SALT AND PEPPER.
   STIR INTO MARGARINE TO FORM ROUX. DO NOT BROWN.
4) ADD ROUX TO HOT MILK (FROM STEP 2), STIRRING CONSTANTLY.
   SIMMER 5 MINUTES OR UNTIL THICKENED.
5) BLEND CHEESE (FIRST LISTING) AND MUSTARD INTO SAUCE, STIRRING CONSTANTLY
   UNTIL CHEESE IS MELTED.