Name: Potato Gratin
Yield: 200 servings
Cuisine: French
Ingredients: 40 LB POTATO - REGULAR (peeled cleaned); 4 LB BUTTER SOLIDS - NEW; 4 QT MILK - HEAVY CREAM; 2 LB CHEESE - SWISS (grated); 2 LB CHEESE-PARMESAN WHOLE (grated); 1 BU PARSLEY (for sprig); 2 QT Glace de Veau (veal glaze for topping)

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Potato Gratin — Formulation & Method | CuliNect