Loaded Baked Potato Gratin
Recipe courtesy of Renate DeGeorge
Sponsor: Potatoes USA
24 containers of 4 side servings each (96 side-dish servings)
- 1 ½ cups All-purpose flour
- ½ cup Kosher salt, fine
- 1 tablespoon Black pepper
- 6 quarts Whole milk
- 1 ½ cups Unsalted butter, melted, or vegetable oil
- 6 1/4 pounds Potatoes, dehydrated, hash brown plain or sliced scalloped
- 9 quarts Boiling water
- 1 ½ pounds Panko breadcrumbs
- 12 ounces Bacon, cooked and chopped
- 8 ounces Scallions, thinly sliced
- 36 ounces Sour cream
- 12 ounces Cheddar cheese, shredded
- For the Potato Gratin: Heat a convection oven to 350°F.
- In a large container, whisk together the flour, salt, pepper, and milk. Blend in the butter. Fold in the potatoes.
- Within 10 minutes, portion 24 ounces of potato mixture into 24 each 32-oz. dual ovenable or aluminum baking pans.
- Pour 1 ½ cups boiling water into each pan to cover the potatoes. Cover each pan with foil.
- Bake the gratins for 20 minutes, until potatoes are tender when tested with a knife or pick. The sauce should be bubbling and still a bit thin. It will thicken as it cools. Let cool for 15 minutes, then blast chill or refrigerate. Hold up to 2 days before topping and reheating.
- For the Topping: In a large bowl, mix together the breadcrumbs, bacon, scallions, and sour cream. Cover and refrigerate up to 1 day.
- Top each 4-serving container with 3.25 ounces breadcrumb mixture. Sprinkle it with ½ ounce cheese. Cover and refrigerate to reheat as needed.
- To serve: Reheat each 4-serving container in a 375°F oven for 15 minutes, covered, on a middle rack. Uncover and bake for 5 more minutes to brown. Let rest for 1 minute before serving.
To use fresh raw potatoes in place of dehydrated, for each serving, increase potato weight from 4 oz. of dehydrated to 10 oz. fresh, omit water and increase milk from 8 to 12. fl. oz.