Vegetables Au Gratin

Name: Vegetables Au Gratin
Total time: 60 s
Yield: 18
Ingredients: Chef-mate White Cheddar Cheese Sauce 6x106 ounce (3 cups) -- 27 oz; Minor's Herb de Provence Flavor Concentrate Gluten Free 6 x 12.8 ounces (2 Tbsp) -- 1.25 oz; Onions raw caramelized (1/4 cup) -- 3 oz; Potato Yukon gold potatoes skin-on medium dice (4-2/3 cups) -- 23 oz; Carrot medium dice (2-2/3 cups) -- 13 oz; Yellow squash medium dice (2-2/3 cups) -- 13 oz; Asparagus medium dice (1-2/3 cups) -- 8 oz; Breadcrumb fresh (1/2 cup) -- 2 oz

Preparation time
60 min
Difficulty Easy
Number of servings
18

Ingredients

Chef-mate White Cheddar Cheese Sauce 6x106 ounce, (3 cups) -- 27 oz
Minor's Herb de Provence Flavor Concentrate Gluten Free 6 x 12.8 ounces, (2 Tbsp) -- 1.25 oz
Onions, raw, caramelized (1/4 cup) -- 3 oz
Potato, Yukon gold potatoes, skin-on, medium dice (4-2/3 cups) -- 23 oz
Carrot, medium dice (2-2/3 cups) -- 13 oz
Yellow squash, medium dice (2-2/3 cups) -- 13 oz
Asparagus, medium dice (1-2/3 cups) -- 8 oz
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.