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“Makes 2 3-quart casseroles.”
1hr 20mins
2 casseroles

Ingredients Nutrition


  1. Place potatoes in a large stockpot or soup kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until just tender.
  2. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut into 1/4 inch slices; set aside.
  3. In a large saucepan, melt 2/3 cup butter. Stir in flour until smooth; gradually add broth and cream.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
  5. Stir 1 cup hot cream mixture into egg yolks; return all to the pan; stirring constantly. Add parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat.
  6. Spread 1 cup sauce into each of two 3-quart baking dishes. Top with a third of the potato slices. Repeat layers twice.
  7. Spread with remaining sauce.
  8. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles.
  9. Bake uncovered, at 375* for 40-45 minutes or until bubbly.

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