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Categories:
potatoes butter all-purpose chicken broth cream egg yolks parsley salt pepper cayenne pepper bread crumbs
Viewed: 57 - Published at: 7 years agoIngredients
- 10 pounds medium potatoes (about 30)
- 2/3 cup plus 3 tablespoons 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 teaspoons salt
- 3/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup seasoned bread crumbs
Method
- Place potatoes in a large stockpot; 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 1/4-in. 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 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 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° for 40-45 minutes or until bubbly.
