Vegetables Au Gratin
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Chef-mate White Cheddar Cheese Sauce 6x106 ounce, (3 cups) -- 27 oz
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Minor's Herb de Provence Flavor Concentrate Gluten Free 6 x 12.8 ounces, (2 Tbsp) -- 1.25 oz
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Onions, raw, caramelized (1/4 cup) -- 3 oz
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Potato, Yukon gold potatoes, skin-on, medium dice (4-2/3 cups) -- 23 oz
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Carrot, medium dice (2-2/3 cups) -- 13 oz
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Yellow squash, medium dice (2-2/3 cups) -- 13 oz
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Asparagus, medium dice (1-2/3 cups) -- 8 oz
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Breadcrumb, fresh, (1/2 cup) -- 2 oz
Preparation
1
Pre-heat convection oven to 350°F.
2
In a medium bowl, combine Chef-mate White Cheddar Cheese Sauce, Minor's Herb de Provence Flavor Concentrate and onions. Mix well to combine.
3
In a large bowl, combine potatoes, carrots, squash, asparagus, and mixed cheddar sauce. Mix well to combine.
4
Pour into a 2” half hotel pan, and sprinkle with breadcrumbs. Bake for 50-60 minutes, or until heated through.
5
Serve 6 oz. per order.
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