| 10 | lbs. | potatoes |
| 1 | tbsp. | salt |
| 12 | oz. | margarine |
| 6 | oz. | all-purpose flour |
| 1 | tbsp. | salt |
| 3 | qts. | milk |
| 24 | oz. | cheddar cheese, shredded |
| 12 | oz. | bread crumbs |
| 8 | oz. | margarine, melted |
Peel and dice potatoes (or dice before cooking). Steal or boil until just tender. Sprinkle with salt. If boiling the potatoes, add salt to the cooking water.
Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.
Add milk gradually while stirring. Cook until thickened.
Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans.
Combine crumbs and margarine. Sprinkle over top of potatoes, 10 oz. per pan. Bake at 350 degrees F for 25-30 minutes.
Note: 1 lb. 10 oz. sliced dehydrated potatoes, reconstituted in 5 qt. boiling water, and 1 1/2 oz. salt may be substituted for fresh potatoes.