1. Scalloped Potatoes Supreme: Follow Steps 1 And 2. Omit Steps 3 Through 5. Reconstitute 4 Oz (7/8 Cup) Nonfat Dry Milk With 1 1/2 Qt Warm Water. Add 6 Lb 4 Oz (2-No. 3 Cyl Cn) Condensed Cream Of Chicken Soup, 3/4 Tsp White Pepper, And 3 Oz (1 Cup) Dehydrated Onions. Stir To Blend; Heat To Simmer. Add 2 Lb (2 Qt) American Cheese, Shredded; Stir Until Melted. In Step 6, Pour Equal Portions (3 Lb 10 Oz-1 1/2 Qt) Sauce Over Each Steam Table Pan. Follow Step 7.

Recipe Steps: 1. Cover Potatoes With Salted Water; Bring To A Boil; Cook 10 Minutes Or Until Tender.

2. Drain Well. Place An Equal Quantity Of Potatoes In Each Greased Pan. Set Aside For Use In Step 6.

3. Reconstitute Milk; Bring To Just A Boil. Do Not Boil.

4. Blend Butter Or Margarine And Flour Together; Stir Until Smooth. Add Milk To Roux, Stirring Constantly. Simmer 5 Minutes Or Until Thickened.

5. Add Salt And Pepper To Sauce.

6. Pour An Equal Quantity Of Sauce Over Potatoes In Each Pan.