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Escalloped Potatoes

 Escalloped Potatoes
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
70-80 ServingsPrep: 45 min. + chilling Bake: 2-1/2 hours

Ingredients

  • 25 to 30 pounds red potatoes, sliced
  • 1 pound butter, cubed
  • 2 cups King Arthur Unbleached 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.