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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Makes 2 3-quart casseroles. Ingredients:
10 lbs medium potatoes |
2/3 cup butter, plus |
3 tablespoons butter, divided |
2/3 cup all-purpose flour |
5 cups chicken broth |
5 cups half-and-half cream |
8 egg yolks, lightly beaten |
1 1/2 cups minced fresh parsley |
3 teaspoons salt |
3/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 cup seasoned bread crumbs |
Directions:
1. Place potatoes in a large stockpot or soup kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until just tender.
2. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut into 1/4 inch slices; set aside.
3. In a large saucepan, melt 2/3 cup butter. Stir in flour until smooth; gradually add broth and cream.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
5. Stir 1 cup hot cream mixture into egg yolks; return all to the pan; stirring constantly. Add parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat.
6. Spread 1 cup sauce into each of two 3-quart baking dishes. Top with a third of the potato slices. Repeat layers twice.
7. Spread with remaining sauce.
8. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles.
9. Bake uncovered, at 375* for 40-45 minutes or until bubbly.
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