14 pounds potatoes, waxy
SAUCE:
2 fluid ounces clarified butter
2 ounces flour
1 pint milk
salt and pepper, to taste
24 fluid ounces milk, warm
8 fluid ounces heavy cream, hot
1 pound butter, melted
salt and black pepper, to taste
3 ounces fresh herbs, assorted, chopped
6 ounces parmesan cheese, grated
Servings: 72
1. Simmer the potatoes in salted water until tender.
2. To prepare the sauce, first heat the clarified butter in a small saucepot. Add the flour and cook to a blond roux. Whisk in the milk and bring to a simmer, stirring often. Cook until thick enough to completely coat the back of a spoon. Season with salt and pepper.
3. When the potatoes are tender, drain them well and place them in a large mixer fitted with the whisk attachment. Whip until smooth, scraping down the bowl as necessary. Add the milk, cream and butter, and season with salt and pepper. Mix well and then stir in the chopped herbs.
4. Spread the potatoes into a 2-inch (5-centimeter) deep-full-size hotel pan and spread the sauce over the top. Sprinkle with grated Parmesan. Bake at 375°F (190°C) until the potatoes are browned on top and have reached an internal temperature of 165°F (74°C), approximately 12 minutes.
Yield: 18 pounds
SAUCE:
2 fluid ounces clarified butter
2 ounces flour
1 pint milk
salt and pepper, to taste
24 fluid ounces milk, warm
8 fluid ounces heavy cream, hot
1 pound butter, melted
salt and black pepper, to taste
3 ounces fresh herbs, assorted, chopped
6 ounces parmesan cheese, grated
Servings: 72
1. Simmer the potatoes in salted water until tender.
2. To prepare the sauce, first heat the clarified butter in a small saucepot. Add the flour and cook to a blond roux. Whisk in the milk and bring to a simmer, stirring often. Cook until thick enough to completely coat the back of a spoon. Season with salt and pepper.
3. When the potatoes are tender, drain them well and place them in a large mixer fitted with the whisk attachment. Whip until smooth, scraping down the bowl as necessary. Add the milk, cream and butter, and season with salt and pepper. Mix well and then stir in the chopped herbs.
4. Spread the potatoes into a 2-inch (5-centimeter) deep-full-size hotel pan and spread the sauce over the top. Sprinkle with grated Parmesan. Bake at 375°F (190°C) until the potatoes are browned on top and have reached an internal temperature of 165°F (74°C), approximately 12 minutes.
Yield: 18 pounds
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