- 25 to 30 pounds red potatoes, sliced
- 1 pound butter, cubed
- 2 cups all-purpose flour
- 2-1/2 teaspoons salt
- 2-1/2 teaspoons pepper
- 2-1/2 quarts milk
- 2-1/2 quarts heavy whipping cream
- 4 medium onions, sliced
- Cover potatoes with cold water; refrigerate overnight. In a large stockpot, melt butter; add flour, salt and pepper. Cook until thickened, stirring constantly. Gradually add milk and cream. Cook and stir until thickened and bubbly.
- Drain potatoes; place in eight 3-qt. baking dishes. Add onions. Pour the sauce over and stir gently. Cover and bake at 300° for 2 hours 15 minutes. Uncover and bake 15 minutes longer. Yield: 70-80 servings.
Originally published as Escalloped Potatoes in Taste of Home August/September 1994, p54
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