Creamed Potato Casseroles

By Lorena_321

Ingredients

• 10 lbs. medium potatoes
• 2/3 cup plus 3 T. 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 t. salt
• 3/4 t. pepper
• 1/4 t. cayenne pepper
• 1 cup seasoned bread crumbs

Preparation

Step 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.
Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut into 1/4" 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 the heat.
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 the heat.
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; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 375 degrees for 40-45 minutes or until bubbly.