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What You Need:
How to Make It:
Place the unpeeled potatoes into a large kettle and cover with water.
Place the kettle over high heat and bring the water to a brisk boil.
Reduce the heat to medium, cover the kettle and cook the potatoes for 15 minutes or until they are just beginning to tender.
Drain the potatoes in a colander and rinse under cold water.
Allow the potatoes to cool enough to handle.
Remove the skins and cut the potatoes into slices.
In a saucepan over low heat melt the 1/2 C of butter.
Once the butter has melted stir in the flour until smooth.
Add the chicken broth and cream.
Adjust the heat to medium and allow the mixture to come to a brisk boil.
Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
Take the pan off the heat.
Place the egg yolks in a small bowl and beat slightly with a fork.
Pour 1 C of the hot sauce into the egg yolks and stir to combine.
Place the egg mixture into the pan with the remaining sauce.
Place the pan over medium heat and stirring continuously add in the parsley, salt, pepper and cayenne pepper.
Bring the mixture to a gentle boil and stirring continuously cook for 2 minutes.
Set the oven temperature to 375 degrees.
Spread 1 C of the sauce into the bottom of an ungreased 3 qt baking dish.
Top the sauce in the baking dish with 1/3 of the potatoes.
Continue with 2 more layers of the sauce then potatoes.
Melt the remaining butter then toss with the bread crumbs.
Spread the bread crumbs evenly over the top of the casserole.
Bake 35 minutes or until bubbly.
Serving Size: 12
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