Escalloped Potatoes Recipe

5 1
Publisher Photo

Escalloped Potatoes Recipe

Be the first to add a review
5 1
Publisher Photo
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
MAKES:
70-80 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 2-1/2 hours
MAKES:
70-80 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 2-1/2 hours

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

Nutritional Facts

1 each: 279 calories, 17g fat (10g saturated fat), 57mg cholesterol, 156mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Escalloped Potatoes in Taste of Home August/September 1994, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEscalloped Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review