Creamed Potato Casserole

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

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

Recipe

• 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.