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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This is a great recipe for serving a crowd of hungry people. A delicious accompaniment with ham or other meats. This recipe may also be halved. Ingredients:
10 pounds medium potatoes (about 30) |
2/3 cup plus 3 tbs 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 tsp salt |
3/4 tsp pepper |
1/4 tsp cayenne pepper |
1 cup seasoned bread crumbs |
Directions:
1. Place potatoes in large stockpot cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until just tender. Drain and rise in cold water. When cool enough to handle., peel potatoes and cut into 1/4 inch slices; set aside.
2. In a large saucepan, melt 2/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil cook and stir for 2 minutes or until thickened. Remove from heat. Stir 1 cup hot cream mixture into egg yolks; return all to the pan stirring constantly.
3. Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
4. Spread 1 cup sauce into each of the 2 3 qurt baking dishes. Top with a third of the potato slices. Repeat layers twice. Spread with remaining sauce. Melt remaining butter toss with bread crumbs. Sprinkle over casseroles. Bake uncovered at 375 degrees for 40-45 minutes or until bubbly
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