Scalloped Potatoes For A Crowd Recipe | CDKitchen.com (2024)

FAQs

How many pounds of potatoes for scalloped potatoes per person? ›

You'll need 454 grams (one pound), or about three medium potatoes, to yield four servings of scalloped potatoes. Tip: Shake up your side and add a little colour. Sub in sweet potatoes for half of the regular ones in your scalloped or gratinéed spuds.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

I make about 8 oz of potatoes per guest. At least. That guarantees leftovers. 10 lbs for 20, 100 lbs for 200.

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Our favorite scalloped potatoes recipe is a must-make dish for holiday meals—from Easter to Thanksgiving to Christmas—and any celebration in between. Not only is this rich potato side dish a crowd-pleaser, it's a winner for the cook as it can be assembled ahead of time and baked when it's time to eat.

Starch Will Not Swell–Rock-Hard Scalloped Potatoes

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften.

Tips and Tricks for the Old Fashioned Scalloped Potatoes recipe: Soak the potatoes in water. This is a step that grandma always did; she said it was to prevent the potatoes from browning or oxidizing.

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

Can you leave uncooked scalloped potatoes in the fridge? ›

Make-Ahead Option #1: Prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you're ready to cook, sprinkle the cheese on top and bake as directed.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried. When added to watery scalloped potatoes, they absorb excess moisture and thicken the sauce, improving the overall consistency.

Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes.

How many pounds of potatoes per person for mashed potatoes? A 5-pound bag of potatoes makes 10 to 12 servings of mashed potatoes.