Escalloped Potatoes - cooking recipe

Ingredients

25 to 30 lb. red potatoes, sliced
1 lb. butter or margarine
2 c. all-purpose flour
2 1/2 tsp. salt
2 1/2 tsp. pepper
2 1/2 qt. milk
2 1/2 qt. heavy cream
4 medium onions, sliced

Preparation

Cover potatoes with cold water; refrigerate overnight.
In a large kettle, 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-quart baking pans.
Add onions.
Pour the sauce over and stir gently.
Cover and bake at 300\u00b0 for 2 hours and 15 minutes. Uncover and bake 15 minutes longer.
Yields 70 to 80 servings.