Duchess Potatoes
Ingredients (50 portions)
| Amount | Measure | Name |
|---|---|---|
| 15.00 | lb | Potatoes- Idaho peeled, cut (pared) |
| 4.50 | oz | LEGOUT 095 Chicken Base 8 lb 2 x 8 Lb |
| 18.00 | x | Eggs, large beaten |
| 3.00 | cup | Milk whole, hot |
| 1.00 | qt | Cream half and half |
| 1.00 | qt | LEGOUT ® Cream Soup Base 6 x 28 OZ prepared |
Preparation
1. Boil potatoes in 3 gallons chicken stock, drain, place in mixer and mix at low speed until no lumps.
2. Blend LeGout Cream Soup with hot milk. Add LeGout Cream Soup-hot milk, LeGout Chicken Base, eggs, half and half and whip at high speed until fluffy and light. Place in full pan. Bake at 350°F for 20-30 minutes or until set.
Option:
Add butter, paprika, parsley, etc.
Yield:
50-5 oz. portions
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