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

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES OR UNTIL TENDER.

2. DRAIN WELL. PLACE ABOUT 8 LB 2 OZ (1 1/2 GAL) POTATOES IN EACH PAN.

SET ASIDE FOR USE IN STEP 7.

3. COMBINE 4 1/3 OZ (1 CUP) NON FAT DRY MILK AND 1 1/4 QT WATER WITH 9 LB 6 OZ (3-NO. 3 CYL CN) CANNED CREAM OF MUSHROOM SOUP; ADD CHEESE, MUSTARD FLOUR AND 2 TSP WHITE OR BLACK PEPPER. HEAT UNTIL CHEESE IS MELTED. CRUMBS AND BUTTER OR MARGARINE; BLEND IN CHEESE. SPRINKLE

4. POUR ABOUT 9 1/2 CUPS SAUCE OVER POTATOES IN EACH PAN.

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

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 5, 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.