Potato Gratin — 30 Portions

Production identity

Target finished yield

9 kg · approximately 30 portions at 300 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 90.0% (10 kg declared primary input → 9 kg finished target)

Total formula input

11 kg before trim, evaporation, absorption or transfer loss

Time

50 min active · 130 min total

Equipment

mandoline · hotel pans · convection oven · probe thermometer

U.S. major allergens intentionally present

Milk

Additional sensitivity note

None listed.

Holding / service

Bake near service, rest before cutting, and hot hold only for the planned window; prolonged hold dries exposed edges.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Slice potatoes to a controlled thickness so the entire pan reaches tenderness together; do not soak away starch needed for binding.

2. Warm cream/milk with garlic and seasoning, then coat potato slices before layering to eliminate dry seasoning pockets.

3. Layer evenly in buttered pans with measured cheese distribution and keep the top surface flat enough for uniform browning.

4. Bake until a knife passes through the center without resistance and the dairy has reduced into a cohesive sauce rather than a free puddle.

5. Rest before portioning so starch and dairy set enough for clean 300 g service pieces; weigh finished yield.

Working numbers

• Declared starting basis: 10.0 kg
• Target finished yield: 9.0 kg / 90%
• Uniform slice thickness is a doneness control
• Rest before cutting is part of the structure-building process

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Tender distinct potato layers, creamy bound sauce, browned cheese top and clean garlic/nutmeg; no raw centers or greasy split pool.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.