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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Potato & Smoked Gouda Gratinee

Potato & Smoked Gouda Gratinee

Chef Jeff Merry | Reinhart Boston

Ingredients

  • 1 Pound (#AC288) Potato Red B Bliss Fresh, Sliced Thin S&P
  • 1 Ounce (#13614) Butter Solids Salted Wisconsin Grade A Refrigerated
  • 8 Ounces (#K7574) Cream Heavy 40% Refrigerated
  • 6 Ounces (#13070) Cheese Gouda Loaf Smoked Refrigerated, Shredded
  • 1-1/2 Ounces (#78054) Rosemary Fresh

Preparation

  1. Preheat oven to 350°F. Grease au gratin dish. Take sliced potatoes and season with salt and pepper. Layer sliced potatoes inside dish. Place cream in sauce pan, add rosemary and bring to a boil. Reduce to a simmer. Continue to simmer for about 5 minutes.
  2. Remove rosemary and pour cream over potatoes. Top with smoked gouda and cover with foil. Bake in oven for about 45 minutes.

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