Photo Credit: Basic American Foods Yield: 48 servings. 1 gallon water 36 oz. Classic Casserole® Scalloped Potatoes 1 quart eggs or egg substitute 1 quart sour cream Heat oven to 350°F (heat convection oven to 325°F). Add boiling water to two half-size steamtable pans. Whisk in seasoning packets. Stir in potatoes. Beat eggs and sour cream until frothy. Stir into potato mixture. Bake 45-50 minutes, or until set. Remove from oven; let sit 10 minutes before serving. Portion and plate. ...

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