Scalloped Potatoes

• 3 qt. half and half
• 1 Tbsp. cayenne pepper
• 3 to 4 lb. oleo
• 25 lb. potatoes, boiled in salted water
• 1 1/4 lb. sharp Cheddar cheese
• 3 Tbsp. chicken base

1. Slice potatoes and place in pans, then make the sauce.
2. Put half and half into a heavy pot and add about half the oleo and cayenne.
3. Dissolve in 1/2 cup water the chicken base and add to the milk mixture.
4. Grate the cheese and put into sauce.
5. Add about 3 or 4 tablespoons cornstarch and stir until the consistency of custard.
6. Pour the sauce over the potatoes and melt the remaining oleo and pour over the top.
7. Place in oven and start at 300u0b0 for a few minutes, then raise to 350u0b0 and bake until brown.
8. This will serve 50 people.
9. This recipe was given to the club in 1968 by Mrs. Winthrop Rockefeller's cook, Ben Mitchell.
10. When I use it, I break it down to one fourth of all ingredients.
11. It works great.

cayenne pepper, oleo, potatoes, cheddar cheese, chicken base

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987843 (may not work)