A better way with Potato Casseroles. - Sysco

More documents

Recommendations

Info

Our Potato Casseroles are number one. For very good reasons. Consumer preferred. • Best-selling dry potato casserole in foodservice* • Taste and texture your patrons prefer Ultimate convenience. • Speed scratch taste without all the work • One box, complete with sauce packets for consistent, great taste every time • Single pan ease, simply add boiling water, butter and bake Increases profitability. • Easy prep reduces preparation time and labor cost • Create repeat business from satisfied patrons “I choose a product based on customer satisfaction and consistency — your product does both.” – Operator, Business and Industry Choosing the right casserole for your operation. Classic Casserole ® Savory Series Savory Series Redi-Shred ® Potato Cheese Bake • Real cheddar cheese and shredded potatoes come together in our popular Potato Cheese Bake Classic Casserole ® Au Gratin Potatoes • Thin sliced potatoes baked together with a rich, creamy cheddar sauce Classic Casserole ® Scalloped Potatoes • Thin slices of potato mixed with a savory, white sauce Classic Casserole ® Scalloped O’Brien Style Potatoes • Thin sliced potatoes in a rich, buttery sauce with red and green peppers *Source: Technomic Volumetric Assessment of the Foodservice Processed Potato Market, October 2010
Great recipes begin with Classic Casserole. ® Simply add your own ingredients or try one of our chef-inspired recipes to create a unique twist on a classic. Rosemary Scalloped Potatoes Classic Casserole ® Scalloped Potatoes, a savory casserole of potatoes flavored with rosemary in a rich creamy sauce. YIELD: 40, half-cup servings 1 Carton Classic Casserole ® Scalloped Potatoes 2 c Heavy cream, 40% milkfat Peppery Scalloped Potato and Spinach Casserole Classic Casserole ® Scalloped O’Brien Style Potatoes topped with a thin layer of sautéed spinach and Monterey Jack cheese. YIELD: 39, half-cup servings 1 Carton Classic Casserole ® Scalloped Potatoes O’Brien Style 4 qt Water, boiling ½ c Butter, unsalted 1 lb Poblano peppers, julienned 2 tsp White pepper, coarse-ground 4 qt Water, boiling (212˚F) 1 Tbsp Rosemary, dried, chopped 1. Heat convection oven to 300ºF. Place potato slices in a 2-inch deep, full size steamtable pan. 2. Combine water, cream, sauce mix and rosemary in a large bowl and whisk until thoroughly combined. 3. Pour mixture over potato slices, gently stir and let rest for 5 min. 4. Bake until potatoes are cooked through and casserole is unevenly browned, about 45 min. 5. Remove from oven and let stand at room temperature for 10 min. Serve or place in a steamtable to hold hot. 1 tsp Black pepper, fresh-ground 8 oz Parmesan cheese, shredded 2 tsp Salt ½ c Olive oil 4 bags Baby leaf spinach, stems removed 1 lb Monterey Jack cheese, shredded 1. Heat convection oven to 350°F. 2. In a 2-inch deep, full size steamtable pan, combine boiling water with sauce mix and butter. Whisk well to blend. 3. Add potato slices and next 5 ingredients, mix thoroughly. Bake 35 to 40 min. 4. In sauté pan, heat oil over medium heat, add spinach leaves and sauté until tender. Remove from heat. 5. Remove potatoes from oven. Spread sautéed spinach evenly over potatoes and top with Monterey Jack. Bake for additional 10 min. or until cheese is melted. Serve or place in a steamtable to hold hot. From Field to Convenience Basic American Foods’ convenient potato products are made from fresh potatoes grown in the Western United States. Within hours of harvesting, the potatoes are placed in climate controlled storage to protect their quality and integrity. Then, they are cooked, dried and packaged safely using our proprietary processes to lock in flavor and texture for that “from scratch” taste in every batch. When you want the best in taste and convenience rely upon Basic American Foods every time.
Page 1: A better way with Potato Casseroles

A better way with Potato Casseroles. - Sysco

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?