Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN

1. PUT POTATOES IN WATER; BRING TO A BOIL; ADD SALT. COVER, SIMMER UNTIL TENDER. DRAIN WELL; SET ASIDE FOR STEP 7.

2. PLACE ABOUT 6 LB 8 OZ (4 1/2 QT) COOKED, DRAINED POTATOES IN EACH PAN.

3. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR UNTIL SMOOTH.

4. RECONSTITUTE MILK USING 1 LB 7 OZ (5 1/8 CUPS) NONFAT DRY MILK AND 6 1/2 QT WATER; BRING TO JUST BELOW BOILING. DO NOT BOIL. ADD MILK STIRRING CONSTANTLY. ADD SALT AND PEPPER. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.

5. ADD CHEESE AND MUSTARD FLOUR TO SAUCE. STIR UNTIL CHEESE IS MELTED.

6. POUR ABOUT 2 3/4 QT SAUCE OVER POTATOES IN EACH PAN.

7. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE ABOUT 1 1/3 CUPS CRUMBS OVER POTATOES IN EACH PAN.

8. BAKE 45 MINUTES OR UNTIL BROWNED.

NOTE:

1. IN STEP 1, 31 LB 6 OZ FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 OZ PEELED POTATOES.

NOTE:

2. IN STEP 1, 25 LB 8 OZ READY-TO-USE FRESH PEELED WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/4-INCH THICK.

NOTE:

3. IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE NO. Q-G-6.

NOTE:

4. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.

NOTE:

5. IN STEP 6, 8 OZ (2 CUPS) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 OZ WARM WATER MAY BE USED FOR CHEESE.

NOTE:

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE:

7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE:

8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 MINUTES OR UNTIL BROWNED ON LOW FAN; OPEN VENT.

SERVING SIZE: 2/3 CUP

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