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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Scalloped Potatoes for 60 Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
electric roaster pan
1 lb. butter
2 C. flour
1/2 gallon milk
4 lbs. Velveeta
Canned milk
25-30 lbs potatoes
Salt to taste
Directions:
Directions:
Melt one pound of butter in a double boiler. (If you don't have a double boiler, use a large kettle and stir constantly so it will not stick or burn.) Stir in approximately 2 C. of flour until smooth. Add 1/2 gallon of milk, stir occasionally. Add 4 lbs of Velveeta. If too thick add more milk until it gets the consistency of fairly thin gravy. (one can of canned milk is good too)

POTATOES:
Cook about 25-30 lbs. of potatoes until they are about 2/3 done, pour off the water and when cool enough, skin them and cut in 1 to 1 1/4 inch cubes. Grease roaster, put in the potatoes, pour the sauce on them and cook until the potatoes are done. After they boiling, salt to taste but add it slowly, as it can't be removed. If an electric roaster isn't available, a pan of equal size may be used in your oven. Each roasted will serve approximately 60 people.

 

 

 

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