Idaho Potato Commission

Yield: 1 2" Half Pan Servings: 12 1 cut-3x4 HP Yield/Bechamel Sauce: 24 2-ounce ladles

• 1 quart Bechamel (Cream) Sauce (recipe below)
• 1 ounce butter
• 1 pound fresh leeks or green onions, sliced 1/8”
• 1/2 cup Dijon mustard
• 2 teaspoons kosher salt
• 3 pounds + 12 ounces Idaho® baking potatoes, 100 count, peeled, sliced 1/8” or frozen cubed potatoes
• 1 pound shredded cheddar cheese
• 2 cups corn flakes
• Vegetable spray oil (as needed)
Bechamel Sauce
• 2-3/4 ounces margarine
• 2-3/4 ounces all-purpose flour
• 1-1/2 quarts + 1/4 cup fat free milk, scalded
• 1 tablespoon + 1/4 teaspoon vegetable base, no MSG
• 1/8 teaspoon ground nutmeg

Prepare Bechamel Sauce according to recipe.
In a sauté pan, heat butter over low heat.
Add leeks or green onions. Sweat for 5 to 7 minutes or until tender.
Combine sauce, mustard and salt. Mix until well-blended.
Spray 2” half pans with vegetable oil spray. In each pan, layer 12 ounce potatoes, 1 cup sauce, 2-1/2 ounces sautéed leeks and 4 ounces cheese. Repeat for 4 layers per pan. Cover pans tightly with plastic wrap and refrigerate until needed. When you're ready to bake, remove plastic wrap, cover with aluminum foil and bake in 375°F standard oven or 350°F convection oven for 50 minutes or until potatoes are tender.
Remove cover, top with crushed corn flakes and bake for 15 to 20 minutes more or until golden brown and minimum internal temperature is 175°F. Hold hot (140°F or above) for service.
Bechamel Sauce
In a saucepan, heat margarine until melted.
Gradually add flour, stirring constantly until mixture bubbles and has a soft texture. Cooking time will vary with amount being made (about 5 minutes per 1 gallon yield).
Combine milk, vegetable base and nutmeg. Gradually add to above, stirring with a wire whip until smooth. Simmer for 15 to 20 minutes or until raw flour taste disappears. Minimum internal temperature should be 140°F or above; hold hot (140°F or above) for use.