| Preheat oven to 350°F. In a suitable
stock pot saute onions and celery in the oil. Add 1
gallon of water. Bring up to a boil. Using a wire whip,
dissolve the package of cream sauce in 1 quart of water.
When the gallon is at a full boil, stir in the slurry.
Stir continuously until the sauce thickens. Add the
salt and pepper. Stir.
Arrange the sliced potatoes in two steam pans. Pour
the sauce over the potatoes.
Bake at 350°F in a conventional oven for 1 1/4
- 1 1/2 hours. Bake at 300°F in a convection oven
for 45 - 60 minutes. Pans may need to be turned to
brown evenly. |
