Creamed Potato Casserole

10 lbs medium potatoes (about 30)

2/3 cup + 3T butter, divided

2/3 c all-purpose flour

5 c chicken broth

5 c half-and-half cream

8 egg yolks, lightly beaten

1 ½ c minced fresh parsley

3 tsp salt

¾ tsp pepper

¼ tsp cayenne pepper

1 cup seasoned bread crumbs

Place potatoes in a large pan; cover with water. Bring to boil. Reduce heat; cover and simmer for 20 minutes or just until tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut unto ¼-inch 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 heat. Spread 1 cup sauce into each of two 3-qts baking dish. Top with a third of the potato slices. Repeat layers twice. Spread with remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake uncovered at 375* for 40-45 minutes or until bubbly.