CREAMED POTATO CASSEROLES

“This classic potato dish makes enough for 24 hungry people. It’s great with ham and other meats. Guests always remark on its rich, creamy sauce and buttery crumb topping.” Norma Hardermelfort, Sask.

Prep Time: 1¼ hours

Bake Time: 40 minutes

Yield: 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 ¼-in. slices and set aside.

2. In a large saucepan, melt ⅔ cup butter. Stir in flour until smooth, then 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 and 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 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.

10 lbs medium potatoes (about 30) ⅔ cup plus 3 tbsp butter, divided ⅔ cup all-purpose flour 5 cups chicken broth 5 cups half-and-half cream 8 egg yolks, lightly beaten 1½ cups minced fresh parsley 3 tsp salt ¾ tsp pepper ¼ tsp cayenne pepper 1 cup seasoned bread crumbs

NUTRITIONAL INFORMATION Amount Per Serving (1 each): 289 calories, 14 g fat, 113 mg cholesterol, 659 mg sodium, 34 g carbohydrate, 4 g sugars, 2 g fibre, 7 g protein.