In Other Products

Smoky Ham and Gouda Potato Gratin

Smoky Ham and Gouda Potato Gratin

Yield: 13 each 7 oz servings (one 2-inch ½ pan)

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.14571)
  • 2 cup Ham, cut into ½-inch dice
  • 1 tsp Thyme leaves, finely minced
  • 2 cups Smoked Gouda cheese, shredded and divided in half

Directions:

  1. Preheat oven to 375°F.
  2. Prepare one 2” ½ hotel pan with pan spray.
  3. Empty the entire bag of Reser’s Scalloped Potatoes into a medium bowl.
  4. Fold the ham, thyme, and 1 cup of the shredded smoked Gouda into the potatoes.
  5. Scoop the ham and potato mixture into the pan and press into an even layer.
  6. Top with the remaining cup of smoked Gouda.
  7. Bake uncovered for 30-40 minutes until the cheese is golden brown and warmed through.
  8. Keep warm and serve. Tray pairing with soft scrambled eggs or vegetable frittata.
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In Desserts

Banana Pudding Pancakes

Banana Pudding Pancakes

Yield: 20 each 5-inch pancakes

Ingredients:

  • ½ cup Vegetable oil for grill
  • 2 ½ cups AP flour
  • ½ cup Cornstarch
  • 2 Tbsp Baking powder
  • ½ tsp Salt
  • 2 ½ cups Reser’s® Banana Pudding Kit (71117.03034)
  • 1 ½ cups Whole milk
  • 2 tsp Vanilla extract
  • 4 each Eggs, separated and whites whipped to soft peak
  • Crushed Vanilla wafers for garnish (from kit)

Banana Maple Syrup

Directions:

  1. For Banana Maple Syrup, whisk together the Reser’s Banana Pudding and maple syrup in a medium saucepan and keep warm.
  2. Preheat flattop grill to 350°F.
  3. In a large bowl, whisk together the AP flour, cornstarch, baking powder, and salt.
  4. In a stand mixer, whip the egg whites to soft peaks and set aside.
  5. In a bowl, whisk the egg yolks, Reser’s Banana Pudding, whole milk, and vanilla extract together.
  6. Mix the wet ingredients into the dry ingredients without over mixing.
  7. Fold the egg whites into the batter and set aside.
  8. Brush the grill with oil and place a 2 oz ladle on the grill and cook until golden brown.
  9. Flip and cook on the other side.
  10. To serve, layer 3 pancakes with 1 oz of Banana Pudding in between each layer and top with Banana Maple Syrup and crushed vanilla wafers.
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In Other Products

Smoked Chicken Pot Pie

Smoked Chicken Pot Pie

Yield: 8 each entrée pot pies

Ingredients:

  • 4 lbs Reser’s® Pot Pie Filling (71117.14727)
  • 1 tsp Thyme leaves, minced
  • 2 lbs Smoked chicken, cut into 1-inch chunks
  • 8 each 65-inch Pie crusts

Directions:

  1. Preheat oven to 375°F.
  2. Prepare 8 each 5-inch cast iron pans with pan spray
  3. In a bowl, mix the entire bag of Reser’s Pot Pie Filling with the thyme and smoked chicken.
  4. Divide the pot pie filling into the pans and top with the pie crust.
  5. Crimp the edges as needed and cut several slits in the crust to allow steam to release.
  6. Cook for 25-35 minutes until the crust is golden brown and cooked through.
  7. Serve warm.
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In Other Products

Roasted Garlic Cauliflower Risotto

Roasted Garlic Cauliflower Risotto

Yield: 12 each 8 oz side serving

Ingredients:

  • 4 lbs Reser’s® Cheesy Garlic Cauliflower Rice (71117.00744)
  • 40 Roasted garlic cloves in olive oil
  • Parmesan frico (shredded Parmesan cooked in oven on parchment until crispy)

Directions:

  1. In a large sauté pan, heat the olive oil until it shimmers.
  2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
  3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
  4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
  5. Add the halved tomatoes and continue to warm through.
  6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
  7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.
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In Other Products

Summer Succotash

Corn, tomato, green bean succotash

Summer Succotash

Yield: 14 each 6 oz side serving

Corn, tomato, green bean succotash

Ingredients:

  • 1/3rd cup Extra virgin olive oil
  • 4 each Garlic cloves, minced
  • 1 cup Yellow onion, small dice
  • 1 tsp Kosher salt
  • 1 cup Red bell pepper, small dice
  • 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
  • 1 cup Green beans, cut into 1-inch chunks, blanched and shocked
  • 2 cups Cherry or Pear tomatoes, halved
  • 2 Tbsp Italian parsley leaves, minced
  • Italian parsley leaves, chiffonade for garnish

Directions:

  1. In a large sauté pan, heat the olive oil until it shimmers.
  2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
  3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
  4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
  5. Add the halved tomatoes and continue to warm through.
  6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
  7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.
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In Other Products

Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
  3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
  4. In another medium bowl, whisk together the eggs and whole milk until smooth.
  5. Whisk the dry ingredients into the egg/milk mixture until smooth.
  6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
  7. Fill the prepared 200 ½ pan.
  8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
  9. Serve warm.
  10. The recipe can also be divided into prepared ramekins and baked for less time.
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In Other Products

Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

  • 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
  • 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
  • 2 Tbsp Parmesan, grated
  • 1 Tbsp Calabrian chili peppers, finely diced
  • 10 each Basil leaves, cut in a chiffonade
  • 10 each Calabrian chili peppers for garnish

Directions:

  1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
  2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
  3. Once warmed through, stir in the basil chiffonade and keep warm.
  4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.
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In Other Products

BBQ Cheddar Potato Gratin

BBQ Cheddar Potato Gratin

Yield: 12 each 7 oz side servings (200 ½ hotel pan)

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp tomato-based BBQ sauce
  • 2 tsp BBQ spices
  • 1 cup Sharp Cheddar cheese, shredded
  • BBQ sauce to serve

Directions:

  1. Preheat oven to 375°F.
  2. Open the Reser’s Scalloped Potatoes, and place into a medium sized bowl.
  3. Stir in the BBQ sauce and BBQ spice.
  4. Fill a prepared 200 ½ pan with the BBQ potato mixture and top evenly with cheese.
  5. Bake for 30-40 minutes uncovered until heated through and cheese topping has browned.
  6. Keep warm to serve.
  7. Garnish with BBQ sauce to serve.
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In Cut Potatoes

Red Skin Brunch Potatoes

Red Skin Brunch Potatoes

Yield: 12 each 10 oz potato sides

Ingredients:

  • 10 lbs Reser’s® Red Skin Wedge Potatoes (71117.14571)
  • 1 cup Avocado oil
  • Seasoning salt, as needed
  • 1 Tbsp Thyme leaves, finely chopped
  • 16 oz Rosemary browned butter
  • Italian parsley leaves, chopped, to garnish

Directions:

  1. Preheat oven to 400°F.
  2. Toss Reser’s Red Skin Wedge Potatoes with avocado oil, seasoning salt, and thyme leaves and place onto prepared sheet pans with potatoes spread out as much as possible.
  3. Roast the potatoes until they are browned all over 15-20 minutes, flipping potatoes halfway through the cooking process.
  4. Remove from oven and keep warm.
  5. Place 10 oz serving back in the oven on a sheet pan for 2-3 minutes to warm for service.
  6. Place into a warmed bowl, and drizzle with 1 oz rosemary browned butter and chopped Italian parsley.
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In Cut Potatoes, Tortillas & Mexican

Tex Mex Potato Breakfast Tacos

Tex Mex Potato Breakfast Tacos

Yield: 50 breakfast tacos

Ingredients:

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order, place 1 Tbsp of oil on grill and top with 2/3rd cup Reser’s Shredded Potatoes, spread into a 5-inch disk.
  3. Cook for 2-3 minutes until lightly browned, and top with 1/3rd cup shredded sharp Cheddar.
  4. Cook for another 1-2 minutes until the cheese is melted and brown and then flip over.
  5. Cook for another 2 minutes until golden brown on both sides and place onto warmed Don Pancho Golden Blend Tortilla.
  6. Top the potato-cheese disk with a fried egg and serve with 1 oz. salsa roja, lime wedge, and cilantro leaf garnish.
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