Basic American Foods Sliced Potatoes, 5 Pound, 4 Per Case

Basic American Foods Sliced Potatoes delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Scalloped potatoes: Layer rehydrated slices in a cream sauce, top with cheese, and bake for a classic comfort side dish.
Potato casseroles: Combine with ham, cheese, or vegetables for hearty one-dish meals that feed a crowd.
Soups and stews: Add directly to simmering broth for thick, satisfying potato texture without parboiling fresh slices first.
School and institutional menus: Portion easily across tray lines and steam tables where consistency and speed matter.
Breakfast skillets: Rehydrate and pan-fry with onions, peppers, and eggs for diner-style breakfast potatoes.

Who Would Benefit

• Commercial kitchens and restaurants needing consistent potato slices without daily prep labor
• School cafeterias and institutional dining programs that require reliable, cost-effective sides
• Caterers preparing large-batch potato dishes for events and banquets
• Healthcare foodservice directors managing scratch-cooked menus with limited staff
• Convenience store and deli operators offering hot sides from steam tables

Product Highlights

• 5 pound package size convenient for batch cooking without breaking into smaller units
• 4 packages per case, 20 pounds total for steady high-volume use
• Dehydrated format extends shelf life far beyond fresh potatoes and eliminates spoilage waste
• Slices hold shape through cooking, ideal for layered and baked applications
• Rehydrates quickly, reducing active prep time compared to washing, peeling, and slicing raw potatoes
• Consistent cut thickness across every batch for even cooking and uniform plating

Preparation & Use

Rehydrate slices by soaking in hot water for 20 to 30 minutes, or add them directly to simmering liquid and cook until tender. For baked applications, soak first, then layer into your dish and bake at 350°F until heated through and the top is golden. Drain rehydrated slices before frying if preparing breakfast potatoes or skillet dishes. Adjust seasoning after rehydration, as the potatoes will absorb broth or sauce during cooking.

Common Applications

These sliced potatoes are a staple in institutional and restaurant kitchens for scalloped potatoes, potato au gratin, ham and potato casserole, hearty vegetable soups, and breakfast potato skillets. The uniform slice thickness makes them especially well suited for layered baked dishes where even cooking across the pan is important.