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.
