| 44 | lbs. | potatoes |
| 5 | tbsp. | salt |
| 2½ | gal. | cream sauce |
| SAUCE: | ||
| 4½ | c. | melted butter or oleo |
| 2½ | gal. | hot milk |
| 6 | tbsp. | salt |
| 1½ | tbsp. | pepper |
Peel and slice potatoes (season with salt). Arrange in layers of cream sauce in greased baking pans (alternating potatoes and sauce). Bake in slow oven, 325°F, until potatoes are tender (approximately 2 hours). (Onion, cheese, chives or green pepper can be added to sauce.)
Serves 100