CREAMED POTATO CASSEROLE
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.