Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan Temperature: 375 F. Oven

1. Cover Potatoes With Salted Water. Bring To A Boil; Cook 10 Minutes Or Until Tender.

2. Drain Well. Place About 8 Lb 2 Oz (1 1/2 Gal) Potatoes In Each Greased Pan. Set Aside For Use In Step 6.

3. Blend Butter Or Margarine And Flour Together Using Wire Whip; Stir Until Smooth.

4. Reconstitute Milk; Bring To Just Below Boiling. Do Not Boil. Add Milk To Roux Stirring Constantly. Add Salt And Pepper. Simmer 10 To 15 Minutes Or Until Thickened. Stir As Necessary.

5. Pour About 2 3/4 Qt Sauce Over Potatoes In Each Pan.

6. Bake 1 Hour Or Until Brown.

8 Oz Peeled Potatoes.

Browning Agent And Water To Prevent Discoloration. See Recipe No. A-20.

No. Q-G-6.

Or Until Browned, On Low Fan; Vent Open.