School Cafeteria Delmonico Potatoes
50 - 1/2 cup Servings
12 lb. potatoes, cold, boiled
1 lb. butter
2 c. flour
1 T. mustard
1 T. salt
1/2 t. pepper
4 qt. milk
1/2 c. butter
1 1/2 c. bread crumbs,dry
2 c. cheese, grated
Dice potatoes. Make white sauce of the butter, flour, mustard, salt, pepper
and milk. Put potatoes into baking pans. Pour white sauce over potatoes.
Melt butter and stir in bread crumbs. Sprinkle buttered crumbs and grated
cheese over potato mixture. Bake at 475° F. for thirty minutes or until
golden brown.
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)