Creamed Potato Casserole

This recipe is from Taste of Home Best Holiday Recipes 2008
(the original recipe was for 2 casseroles, but we only needed enough for 1 casserole, I am giving my modified ingredients list here)

Ingredients

12 medium potatoes
1/3 cup plus 1 1/2 tablespoons butter, divided
1/3 cup all-purpose flour
2 1/2 cups chicken broth
2 1/2 cups half and half cream
4 egg yolks, lightly beaten
3/4 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup seasoned bread crumbs

Directions

Place potatoes in a large stockpot or soup kettle; cover with water. Bring to a boil, reduce heat; cover and simmer for 20 minutes or until just tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut 1/4 in. slices; set aside.
In a large saucepan, melt 1/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1 cup hot cream mixture into egg yolks; return all to pan, stirring constantly. Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Spread 1 cup sauce into a 3-qt baking dish. Top with a third of the potato slices. Repeat layers twice. Spread with remaining sauce. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered at 375 degrees for 40-45 minutes or until bubbly.

We made this casserole for our family on Christmas Eve. I thought it turned out really well. I give it a 5 out of 5. My husband gives it a 3 1/2 out of 5. Out of all the leftovers we had in our fridge after Christmas, this was the only thing that didn't end up spoiling because we ate it so fast.