Scalloped Potatoes

1. 1

   Slice potatoes and place in pans, then make the sauce.

2. 2

   Put half and half into a heavy pot and add about half the oleo and cayenne.

3. 3

   Dissolve in 1/2 cup water the chicken base and add to the milk mixture.

4. 4

   Grate the cheese and put into sauce.

5. 5

   Add about 3 or 4 tablespoons cornstarch and stir until the consistency of custard.

6. 6

   Pour the sauce over the potatoes and melt the remaining oleo and pour over the top.

7. 7

   Place in oven and start at 300u00b0 for a few minutes, then raise to 350u00b0 and bake until brown.

8. 8

   This will serve 50 people.

9. 9

   This recipe was given to the club in 1968 by Mrs. Winthrop Rockefeller's cook, Ben Mitchell.

10. 10

    When I use it, I break it down to one fourth of all ingredients.

11. 11

    It works great.

* Per serving · 4 servings · Values may vary.

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