Yield: 48 servings. 2 gal. water 1⁄2 cup chicken or vegetable soup base 36 oz. Classic Casserole® Scalloped Potatoes 4 oz. olive oil 4 lb. sweet onions, halved, very thinly sliced 1⁄4 cup sugar 48 slices toasted baguette 4 lb. shredded Gruyere cheese In stockpot, bring water and soup base to boil. Whisk in seasoning packets. Stir in potatoes. Bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Heat oil in skillet over medium heat. Add onions and sugar. Cook, ...
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