Scalloped Potatoes - cooking recipe

Ingredients

3 qt. half and half
1 Tbsp. cayenne pepper
3 to 4 lb. oleo
25 lb. potatoes, boiled in salted water
1 1/4 lb. sharp Cheddar cheese
3 Tbsp. chicken base

Preparation

Slice potatoes and place in pans, then make the sauce.
Put half and half into a heavy pot and add about half the oleo and cayenne.
Dissolve in 1/2 cup water the chicken base and add to the milk mixture.
Grate the cheese and put into sauce.
Add about 3 or 4 tablespoons cornstarch and stir until the consistency of custard.
Pour the sauce over the potatoes and melt the remaining oleo and pour over the top.
Place in oven and start at 300\u00b0 for a few minutes, then raise to 350\u00b0 and bake until brown.
This will serve 50 people.
This recipe was given to the club in 1968 by Mrs. Winthrop Rockefeller's cook, Ben Mitchell.
When I use it, I break it down to one fourth of all ingredients.
It works great.