1st Layer
Idaho Potatoes, Pre-sliced 14 oz wt
Salt 1/2 tsp
Black Pepper, Fresh Ground 3/4 tsp
Poblano Pepper, Roasted, Peeled. Sliced, 1"x1/8" 1 tbl
Jalapeno Jack Cheese, Shredded 1/2 cup
Gruyere, Shredded 1/2 cup
Augratin Cream 8 oz vol

2nd Layer
Idaho Potatoes, Pre-sliced 14 oz wt
Salt 1/2 tsp
Black Pepper, Fresh Ground 3/4 tsp
Poblano Pepper, Roasted, Peeled. Sliced, 1"x1/8" 1 tbl
Jalapeno Jack Cheese, Shredded 1/2 cup
Gruyere, Shredded 1/2 cup
Augratin Cream 8 oz vol

3rd Layer
Idaho Potatoes, Pre-sliced 14 oz wt
Salt 1/2 tsp
Black Pepper, Fresh Ground 3/4 tsp
Poblano Pepper, Roasted, Peeled. Sliced, 1"x1/8" 1 tbl
Jalapeno Jack Cheese, Shredded 1/2 cup
Gruyere, Shredded 1/2 cup
Augratin Cream 10 oz vol

1) Preheat Convection Oven To 300°. Spray A 1/2 #400 Pan With Food Release.
2) Place 1st Layer Ingredients In The Pan In Order Listed. Evenly Distribute Across Entire Pan. Pour 8 Oz. Vol. Of Augratin Cream Over The 1st Layer. Press Down The Potatoes To Evenly Distribute The Cream Mixture.
3) Place The 2nd Layer Of Ingredients And 8 Oz. Vol. Augratin Cream On Top Of The First Layer. Press Down To Distribute.
4) Place The 3rd Layer Of Ingredients And 10 Oz. Vol.augratin Cream On Top Of The 2nd Layer. Press Down To Distribute.
5) Cover With Foil And Place In A Preheated 300° Convection Oven. Cook For 1 Hour And 25 Minutes. Check The Potatoes To Ensure They Are Fully Cooked. Cool Properly. Refrigerate & Reheat For Service As Needed.