16 lb. cold boiled potatoes (20 lbs. raw weight)
1 lb. bread crumbs
3/4 lb. butter
3 c. butter
3 c. flour
1 1/2 gallon hot milk
2 tbsp. salt
1 1/2 tsp. pepper
2 lbs. Cheddar cheese

Chop potatoes coarse. Rub bread crumbs and butter together. Prepare cream sauce by simmering flour and butter 5 minutes, stirring constantly. Then add milk, salt and pepper and whip smooth. Simmer 10 minutes.

Grate cheese. Mix cream cheese with potatoes and place in baking pan. Sprinkle cheese on top with bread crumbs. Bake 30 minutes until brown at 375 degrees. Yield 100 (5 oz.) portions.