Recipes

Scalloped Potatoes (TM 10-412)

Recipe No. 627 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, approximately ⅔ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 627 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Potatoes, white — 30 pounds
  • White sauce — 2 gallons (8 No. 56 dippers)

Directions

  1. Wash potatoes; pare. Cut into thin crosswise slices.
  2. Prepare thin white sauce (recipe No. 497).
  3. Place potatoes in well greased baking pans. Pour white sauce over potatoes.
  4. Bake in moderate oven (350° F.) 2 hours or until tender.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white — 2 lb 6⅓ oz White sauce — 2½ cups

Potato slices may be simmered 10 minutes to reduce baking time. A few minced onions and additional salt and pepper may be added to the white sauce if desired.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 627, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.