Escalloped Potatoes Recipe

  • 25 pounds red potatoes, sliced
  • 1 pound butter or margarine
  • 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 cream
  • 4 medium onions, sliced
  1. 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-qt. baking pans. Add onions. Pour the sauce over and stir gently. Cover and bake at 300 degrees F for 2 hours and 15 minutes. Uncover and bake 15 minutes longer.