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Escalloped Potatoes Recipe

I belong to a group of women who help put on big meals for church functions, wedding and more. This large-quantity recipe, featuring tender slice red potatoes in a creamy sauce, is always a hit.—Bernice Hartje, Cavalier, North Dakota

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Escalloped Potatoes Recipe

Prep: 45 min. + chilling Bake: 2-1/2 hours

Yield: 70-80 Servings

45 150 195

Ingredients

25 to 30 pounds red potatoes, sliced
1 pound butter, cubed
2 cups all-purpose flour
2-1/2 teaspoons salt
2-1/2 teaspoons pepper
2-1/2 quarts milk
2-1/2 quarts heavy whipping cream
4 medium onions, sliced

Directions

Cover potatoes with cold water; refrigerate overnight. In a large stockpot, melt butter; add flour, salt and pepper. Cook until thickened, stirring constantly. Gradually add milk and cream. Cook and stir until thickened and bubbly.
Drain potatoes; place in eight 3-qt. baking dishes. Add onions. Pour the sauce over and stir gently. Cover and bake at 300° for 2 hours 15 minutes. Uncover and bake 15 minutes longer. Yield: 70-80 servings.

Nutritional Facts 1 serving (1 each) equals 279 calories, 17 g fat (10 g saturated fat), 57 mg cholesterol, 156 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Escalloped Potatoes in Taste of Home August/September 1994, p54