A better way with Potato Casseroles.

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A better way with Potato Casseroles.
Great taste. Easy prep. More profits.
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Our Potato Casseroles are number one.
For very good reasons.
Consumer preferred.
• Best-selling dry potato casserole in foodservice*
• Taste and texture your patrons prefer
Ultimate convenience.
• Speed scratch taste without all the work
• One box, complete with sauce packets for consistent, great taste every time
• Single pan ease, simply add boiling water, butter and bake
“I choose a product based on customer
satisfaction and consistency —
your product does both.”
Increases profitability.
• Easy prep reduces preparation time and labor cost
• Create repeat business from satisfied patrons
– Operator, Business and Industry
Choosing the right casserole for your operation.
Classic Casserole®
Savory Series ™
Savory Series™
Redi-Shred® Potato Cheese Bake • Real cheddar cheese and
shredded potatoes come
together in our popular Potato
Cheese Bake
Classic Casserole® Au Gratin Potatoes
• Thin sliced potatoes baked together with a rich,
creamy cheddar sauce
Classic Casserole® Scalloped Potatoes
• Thin slices of potato mixed with a savory, white sauce
Classic Casserole® Scalloped O’Brien Style Potatoes • Thin sliced potatoes in a rich, buttery sauce with red
and green peppers
*Source: Technomic Volumetric Assessment of the Foodservice Processed Potato Market, October 2010
Great recipes
begin with
Classic Casserole.®
Simply add your own ingredients
or try one of our chef-inspired recipes
From Field
to Convenience
to create a unique twist on a classic.
Basic American Foods’
Rosemary Scalloped Potatoes
Classic Casserole Scalloped Potatoes, a savory casserole of potatoes flavored with rosemary
in a rich creamy sauce.
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YIELD: 40, half-cup servings
1 Carton Classic Casserole® Scalloped Potatoes
2c
Heavy cream, 40% milkfat
4 qt Water, boiling (212˚F)
1 Tbsp Rosemary, dried, chopped
1. Heat convection oven to 300ºF. Place potato slices in a 2-inch deep, full size
steamtable pan.
2.Combine water, cream, sauce mix and rosemary in a large bowl and whisk until
thoroughly combined.
3.Pour mixture over potato slices, gently stir and let rest for 5 min.
4.Bake until potatoes are cooked through and casserole is unevenly browned, about 45 min.
5.Remove from oven and let stand at room temperature for 10 min. Serve or place in a
steamtable to hold hot.
Peppery Scalloped Potato and Spinach Casserole
Classic Casserole® Scalloped O’Brien Style Potatoes topped with a thin layer of sautéed
spinach and Monterey Jack cheese.
YIELD: 39, half-cup servings
1 Carton
4 qt
½c
1 lb
2 tsp
Classic Casserole® Scalloped Potatoes
O’Brien Style
Water, boiling
Butter, unsalted
Poblano peppers, julienned
White pepper, coarse-ground
1 tsp
8 oz
2 tsp
½c
4 bags
1 lb
Black pepper, fresh-ground
Parmesan cheese, shredded
Salt
Olive oil
Baby leaf spinach, stems removed
Monterey Jack cheese, shredded
1. Heat convection oven to 350°F.
2.In a 2-inch deep, full size steamtable pan, combine boiling water with sauce mix and butter.
Whisk well to blend.
3.Add potato slices and next 5 ingredients, mix thoroughly. Bake 35 to 40 min.
4.In sauté pan, heat oil over medium heat, add spinach leaves and sauté until tender.
Remove from heat.
5.Remove potatoes from oven. Spread sautéed spinach evenly over potatoes and top with
Monterey Jack. Bake for additional 10 min. or until cheese is melted. Serve or place in a
steamtable to hold hot.
convenient potato products
are made from fresh
potatoes grown in the
Western United States.
Within hours of harvesting,
the potatoes are placed in
climate controlled storage
to protect their quality
and integrity. Then, they
are cooked, dried and
packaged safely using our
proprietary processes to
lock in flavor and texture
for that “from scratch”
taste in every batch.
When you want the best
in taste and convenience
rely upon Basic American
Foods every time.
Basic American Foods is part of
Foodservice Rewards.
Earn reward points by purchasing
Basic American Foods’ potato products.
To become a member
go to foodservicerewards.com; it’s free.
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All Basic American Foods' Potato Casseroles Are:
POTATO
CASSEROLES
0 g TRANS FAT
PER SERVING
AS SOLD
PREP
Lbs. Yield/
Pkg. Case
CLASSIC CASSEROLE®
SKU
Description
Pkg Wt.
Pkg. Form
Gross Wt.
(lb.)
PRODUCTS OF
THE USA
HALF-CUP SERVING
Pkg. Case
Grill Time
(min.)
Kosher
20922
Classic Casserole® Au Gratin
Potatoes
6/2.25 lb.
Carton
15.92
11
64
42
252
45
—
94595
Classic Casserole® Scalloped
Potatoes
6/2.25 lb.
Carton
15.92
11
64
42
240
45
—
10054
Classic Casserole® Scalloped
O’Brien Style Potatoes
6/2.25 lb.
Carton
15.91
9
56
39
234
45
—
6/34 oz.
Carton
14.97
9
54
37
222
20
—
Allerg.
Milk,
SoyWheat
Milk,
SoyWheat
Milk,
SoyWheat
Gluten
Free
No
No
No
SAVORY SERIESTM
33787
Savory SeriesTM Redi-Shred® Potato
Cheese Bake
Milk,
SoyWheat
No
Product Information subject to changes, errors and omissions.
PREPARATION: SEE PACKAGE FOR MORE DETAIL
Classic Casserole® Savory SeriesTM Redi-Shred® Cheese Bake
1. Combine 5 quarts boiling water, sauce mix and 4 oz butter in a 2 ½-inch deep full size
steamtable pan (4 quarts water for O’Brien Style). Stir all ingredients until dissolved.
Use whisk to break up clumps.
1. Combine 4 quarts of boiling water and sauce mix in a 2 ½-inch deep full size steamtable
pan. Stir until dissolved. Use whisk to break up clumps.
2. Add potato shreds. Stir.
2. Add potato slices. Stir.
3. Bake in a convection oven at 350°F for 20 min.
For conventional oven, bake at 400°F for 30 min.
3. For Au Gratin and Scallop Casseroles bake in a convection oven at 300°F for 45 min.
For conventional oven, bake at 400°F for 45 min. For O’Brien Casserole bake in a
convection oven at 350°F for 45-60 min. For conventional oven, bake at 400°F for
45-60 min.
Basic American Foods.
Our Vision: Growth with
integrity. To be the most
trusted provider of quality
food solutions that achieve
growth for our customers,
our employees and our
company.
Family owned and operated since 1933.
Founded by Jack Hume in a modest dehydration plant using a technology
later adapted for potatoes and beans.
•Expansion in the 1950s led to the first instant potato product
that could be rehydrated
•Ongoing innovations (40+ patents) launched potato and bean products
expressly made for foodservice operators’ needs
•Products became recognized for back-of-the-house convenience,
scratch-like taste, texture and appearance
•Manufacturing facilities in Idaho and Washington with corporate offices in California
Focused in foodservice.
Today, Basic American Foods is a leading supplier of shelf-stable products to the foodservice
market. Our portfolio, built on delivering quick, easy prep and consumer preferred taste, includes:
•Potato Pearls® Mashed Potatoes
•Golden Grill® Hashbrown and Cut Potatoes
• Classic Casserole® and Savory SeriesTM Potato Casseroles
•Santiago® Refried, Black and Chili Beans
2185 N. California Blvd., Suite 215, Walnut Creek, CA 94596
800-722-2084
baf.com
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©2012 Basic American Foods 01/12 1853
Classic Casserole, Potato Pearls, Golden Grill and Santiago are registered trademarks and Savory Series and Basic American Foods are trademark of Basic American Foods.
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