Recipe

Creamed Potato Casserole Recipe

	Kytigger / All my dishes 1 month, 3 weeks ago 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. Prep:30m Cook:45m Servings:24	Kytigger
	rich creamy buttery topped potatoes

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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

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.

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.

Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

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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