Caribbean Style Baked Potato Casserole

DIRECTIONS

1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
2. Reconstitute vegetable base with first measure of boiling water. Reserve for use in Step 5.
3. In a steam-jacketed kettle or stockpot, sweat the onions and garlic in olive oil with the cumin, salt, sugar, paprika, black pepper, chili pepper and red pepper for 8 to 10 minutes until tender.
4. Add tomatoes, reconstituted vegetable stock and flour to the steam-jacketed kettle. Bring mixture to a boil, reduce heat; simmer, uncovered, for 15 to 18 minutes, stirring periodically until thickened.  Remove sauce from heat; cover. CP: Hold sauce hot at 135°F (57°C) for use in Step 7.
5. In another steam-jacketed kettle or stock pot, bring second measure of water and salt to a boil. . Add sliced potatoes; Return to a boil; reduce heat; simmer covered for 10 minutes. Immediately remove potatoes from heat; drain. DO NOT OVERCOOK.
6. In each pan, place a layer (8-⅔ cups) of par-cooked potatoes. Cover the potatoes with 1 tbsp of chopped cilantro, followed by 1-½ qt of spiced tomato sauce. Repeat this layering process two more times for each pan.
7. Using convection oven, bake uncovered at 350⁰F (177°C) on low fan, open vent for 45 to 50 minutes until the excess liquid has evaporated and the top of casserole has browned. CCP: Internal temperature must reach 145°F (63°C) for 15 seconds.
8. Remove from oven. CP: Hold for hot service at 135°F (57°C).