Portion size: 5 ounces
12 pounds pared potatoes
3 TBS. salt
Slice potatoes and place in 2 greased baking pans (12″x20″x2″). Sprinkle with salt.
8 ounces butter or margarine
4 ounces all-purpose flour
1 gallon milk
1-1/2 TBS. salt
Make into a thin white sauce. Melt butter or margarine, (I like real butter) remove from heat. Add flour; stir until smooth. Add salt then hot milk gradually, stirring constantly. Cook and stir as necessary, until smooth and thick as you want it (about 15-20 minutes). Remember that this type of sauce needs to come to a boil to thicken.
Pour over potatoes.
6 ounces bread crumbs
2 ounces butter or margarine, melted
Mix the bread crumbs and melted butter, sprinkle over the potatoes. Bake 350º for about 1 1/2-2 hours.
NOTE:
Potatoes may be partially cooked and then the sauce added to shorten cooking time.
Variations:
Scalloped potatoes with onions-before baking, cover potatoes with thinly sliced onions-bake. About 5 minutes before removing from oven, cover potatoes with shredded cheese of your choice.
Oven Browned Rissolé Potatoes
Using the 12 pounds of potatoes for 50 servings, pare and cut potatoes into uniform pieces. Place in baking pans containing a small amount of fat. Turn potatoes so that all sides are coated with the fat. Sprinkle with salt. Bake in a hot oven until browned and tender. Turn as necessary for even browning. Potatoes may be parboiled 10-15 minutes before placing in the baking pans to shorten the baking time. Maybe garnish with fresh minced parsley or some diced and sauté ed red bell pepper.
Persillade New Potatoes
Pare and cook uniform, small, new potatoes. Pour over them a mixture of lemon juice and melted butter, then roll them in fresh, chopped parsley. Garnish with fresh, thin lemon slices.
New Potatoes Parmesan
Scrub small uniform-sized new potatoes. (Using the 12 pound for 50 ratio). Take 1″ of peeling off around center of potatoes. Boil or steam until just done. Roll potatoes in melted butter. Place in baking pans. Sprinkle with Parmesan cheese. Bake at 350º for 20-25 minutes. Garnish with fresh parsley and maybe fresh, thinly sliced oranges.