|Sharon developed this recipe while she was working at Cab's in Glen Ellyn a couple of years ago. I've left it as I found it on our computer. You will probably want to do a significant reduction in the quantity of ingredients.|
Quantity Produced: 1/2 hotel pan, medium depth
potatoes on baking sheet and bake at 425 for 45 minutes.
the potatoes and grate them into a large bowl.
quantity has been enough for service on Mondays - Wednesdays.
For Thursday and Friday double the recipe. (27 potatoes will fit
very well on a large baking sheet.)
potatoes can be covered and left on the speed rack overnight if
necessary. It is better to
refrigerate them and they peel easier when they are cold.
unpeeled potatoes can stay in the refrigerator for several days if
the cheese and potatoes using the grater attachment to the robot coupe.
plain yogurt for sour cream if desired. Substitute
mozzerella or some other light colored cheese for provolone if
temperature you reheat the potatoes at is flexible. Let the other items to be baked
determine the temperature for reheating the potatoes and adjust
the time as needed.