Serving & Size
5.5 oz / 170 mL
Your customers will love these full-flavoured, Brasserie-style French scalloped potatoes, excellent with roasted or grilled meats!
Estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
Ingredients & Instructions
|1||Slice potatoes ¼ inch thick on a mandolin or by hand.|
|2||Butter the inside of a hotel pan with 60 grams (2 oz.) of the butter.|
|3||Spread a third of the thawed onion soup (undiluted) over the bottom of the pan.|
|4||Layer one half of the potatoes over the onion soup and sprinkle with salt and pepper and chopped thyme.|
|5||Top the potatoes with another third of the onion soup. 6. Layer the remaining potatoes and top with remaining onion soup and sprinkle with salt pepper and thyme. 7. Dot the top with remaining butter and bake at 375ºF for 30 minutes or until potatoes are fully cooked. 8. Let rest for 15 minutes and then cut into 24 portions. 9. Serve as a side for roasts.|