4 steam table pans

45-50 pounds of potatoes (you lose about 10 pounds in the peeling)
2 1/2 gallons milk, cream, broth, white wine, some combo
5-8 pounds shredded cheese; sharp cheddar, Gruyere, Parmesan
4 cups flour
4 cups butter
1/4 cup salt

butter or non-stick spray to grease pans
grated Parmesan to dust pans

OPTIONAL/TO TASTE
5-10 pounds onions or leeks, or 25 cloves of garlic
bacon, chives, parsley,
nutmeg, thyme, cayenne, smoked paprika, OR bay leaves, simmered in the milk

OPTIONAL TOPPING:
1 1/2 to 2 cups Panko bread crumbs, may be toasted and buttered
OR additional cheese

Peel potatoes, if desired. Slice into uniform slices no more than 1/4 inch slices; if uneven or thicker, cooking time is much increased. Place in cold water, or rinse twice.

Thoroughly butter the baking pans and dust with plain old grated Parmesan (as from Mr. Kraft)

Option 1: Layered

divide the raw potato slices into 4 piles for the 4 pans

Put 1/3 of the potatoes in the pan, sprinkle in flour, butter, cheese. Repeat 2 more layers.

Heat the milk to simmer, pour over, topping if used, bake until tender, which easily takes an hour. Turn down to 180 to hold.

If you do not heat the milk, or the dish goes form the refrigerator to the oven, it can easily take 2-3 hours to cook.

Option 2: Steamed and sauced

Steam or simmer the potato slices about 5 minutes until slightly tender. Fill the pans.

Make a white sauce with the flour, butter and milk, remove from heat, divide the sauce over the pans. Put on topping if used. Bake.

Baked at the same temp, one just takes longer.