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10 lbs medium pota­toes (about 30) / cup plus 3 tbsp but­ter, 23 di­vided / cup all-pur­pose flour 23 5 cups chicken broth 5 cups half-and-half cream 8 egg yolks, lightly beaten 11/ cups minced fresh pars­ley 2 3 tsp salt / tsp pep­per 34 / tsp cayenne pep­per 14 1 cup sea­soned bread crumbs

Prep Time: 1 hour and 25 min­utes Bake Time: 40 min­utes Yields: 2 casseroles (12 serv­ings each)

1. Place pota­toes in a large stock­pot and cover with wa­ter. Bring to a boil. Re­duce heat, cover and sim­mer for 15-20 min­utes or un­til crisp-ten­der. Drain and rinse in cold wa­ter. When cool enough to han­dle, peel pota­toes and cut into / 4- in. slices and set aside. 1 2. In a large saucepan, melt / cup of 2 3 but­ter. Stir in flour un­til smooth and grad­u­ally add broth and cream. Bring to a boil, cook and stir for 2 min­utes or un­til thick­ened. Re­move from the heat. Stir 1 cup of hot cream mix­ture into egg yolks and re­turn all to the pan, stir­ring con­stantly. Add the pars­ley, salt, pep­per and cayenne. Bring to a gen­tle boil, then cook and stir for 2 min­utes longer. Re­move from heat. 3. Spread 1 cup sauce into each of two 3-qt. bak­ing dishes. Top with a third of the potato slices. Re­peat lay­ers twice. Spread with re­main­ing sauce. Melt re­main­ing but­ter and toss with bread crumbs. Sprin­kle over casseroles. Bake, un­cov­ered, at 375°F for 40-45 min­utes or un­til bub­bly.

NUTRITIONAL IN­FOR­MA­TION Amount Per Serv­ing: 289 calo­ries, 14 g fat, 113 mg choles­terol, 659 mg sodium, 34 g car­bo­hy­drate, 2 g fi­bre, 7 g pro­tein.

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