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Bursting with flavor, this traditional, delicious scalloped potatoes dish is the ideal dish to treat a crowd. The recipe can be served as a main or side dish and is easy to prepare, leaving you with plenty of time to relax and have fun.
serves/makes:
ready in:
2-5 hrs
1 review
3 comments
ingredients
4 1/2 cups butter, cut in bits
2 1/2 gallons milk
6 tablespoons salt, plus more for the potatoes
1 1/2 tablespoon black pepper
44 pounds potatoes
directions
Preheat the oven to 325 degrees F. Grease 8-quart capacity baking pans (for 100 servings you'll need 3 pans - adjust accordingly if you change the serving size).
Heat the milk in a large stockpot or dutch oven over medium heat. Do not let it boil. Add the butter, salt, and pepper. Cook, stirring constantly, until the butter has melted. Reduce the heat to the lowest setting and keep warm
Peel and slice the potatoes 1/4-inch thick (a mandoline works well for this task).
Place some of the cream sauce mixture in the bottom of each baking pan. Top with a layer of potatoes. Lightly salt the potatoes then repeat the layering.
Place the baking pans in the oven and bake at 325 degrees F for 2 hours or until the potatoes are tender. If the potatoes start to brown too much, cover lightly with foil.
Serve the scalloped potatoes warm.
recipe tips
Use a mandoline slicer for even, thin potato slices. The potatoes will cook more evenly.
To prevent the potatoes from discoloring, keep the sliced potatoes in cold water until ready to layer, then drain and pat dry.
Layer the potatoes evenly for the best results.
For a crispy top layer, place the dish under the broiler for a few minutes after it's fully baked.
Stir the milk mixture frequently while heating to prevent scorching.
Test doneness at the 1.5-hour mark to avoid overcooking, especially if your oven runs hot.
Allow the dish to rest for about 10 minutes after removing from the oven for the sauce to set slightly.
Grease the baking pans well to prevent sticking.
If the sauce seems too thick, thin it with a little extra milk for the desired consistency.
common recipe questions
Can I reduce the fat content in this recipe?
Yes, you can use low-fat milk and reduce the amount of butter, though this will alter the richness and texture of the dish.
Can I add other flavors to this dish?
Try adding minced garlic, grated cheese, or herbs like thyme or rosemary to the cream sauce for extra flavor.
How do I know when the potatoes are properly cooked?
The potatoes are done when they are tender and can be easily pierced with a fork. The top should be golden brown.
Can this dish be made ahead of time?
You can assemble the dish a day in advance and refrigerate. Increase the baking time slightly if baking straight from the refrigerator.
How should leftovers be stored and reheated?
Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.
Can I freeze scalloped potatoes?
You can freeze it but keep in mind that the texture will change. The sauce may separate or become grainy. Try reheating very slowly for best results. Frozen scalloped potatoes can be kept in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
What type of potatoes works best for this recipe?
Starchy potatoes like Russets or Yukon Golds are ideal as they hold their shape and absorb the sauce well.
nutrition data
291 calories, 12 grams fat, 41 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
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Guest Foodie March 27, 2018
Very difficult to figure out your measurements when changing the quantities can you please simplify
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CDKitchen Staff Reply:
The same rules apply as with scaling any recipe, you really should only cut a recipe in half or double it for best results. So, for this recipe, scaling it to 50 servings will yield good results but scaling it to 23 servings would make it a mess.
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Guest Foodie April 6, 2017
I totally love how I could adjust the ratio of this recipe!That is awesome, thank you
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Cathryn REVIEW:
July 20, 2013Made this for a church dinner last weekend. So happy it turned out ok as I was nervous having never tried this recipe or cooking batches like this. The sauce was rich but not too rich and everyone seemed to enjoy it.
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