Potato Casserole Monterey Recipe

• 3 cups olive oil
• 4 1/4 lbs onions, cooked, minced
• 44 lbs potatoes, peeled and cut into 3/4"
• 1/3 cup 3 Tbsp oregano
• 1/3 cup 3 Tbsp ground cumin
• 1/4 cup salt
• 1 gal 3 cups chicken stock
• 1 gal 3 cups heavy cream
• 6 1/4 cups scallions, cut into 1/2 inch pieces
• 6 1/4 cups sun-dried tomatoes, chopped
• 6 1/4 cups monterey jack cheese, shredded

Directions