This easy recipe makes Cheesy Potatoes For a Crowd of 100 in a roaster.
Only 6 ingredients mix together to make the best big batch of potatoes that I’ve had.
Another one of our delicious recipes to feed a crowd is our Big Batch of Baked Beans in a Roaster.
Cheesy Potatoes in a Roaster
These Farmhouse Style Cheesy Potatoes are always in demand at family parties, but doubling the batch to put in a large aluminum foil pan in the oven is all I’ve ever made.
When a friend gave me this recipe that feeds 100 people that fills up a 22-quart roaster I knew this would be important to keep in my recipe files.
The first time I made these potatoes was for a funeral meal. While it was a celebration of a Christian woman’s life, I look forward to making this recipe again for graduation parties, big birthday or anniversary parties.
My go-to party menu is Crock Pot Pulled Pork, Farmhouse Baked Beans, Potluck Pasta Salad, and Loaded Baked Potatoes or a side dish of cheesy potatoes.
I like to serve a variety of desserts at a party from our famous Chocolate Cake to our Cinnamon Applesauce Cake and of course a variety of cookies including Chocolate Chip Cookies and Monster Cookies are popular.
Big Batch of Cheesy Potatoes
There are two keys to success when making a really big batch of potatoes. First, be sure to get all of the ingredients mixed together very well. Second, to ensure the mixture cooks evenly stir often. I allow a minimum of 2.5 hours on 350 degrees F when stirred every 20 – 30 minutes.
Diced potatoes or hashbrowns can be used. Fresh potatoes could be used too, but pieces would need to be evenly sized to cook evenly. Potatoes at room temperature will also cook a little bit more quickly than frozen potatoes.
Cream of chicken soup could be split 50/50 with cream of mushroom soup or substituted for cream of mushroom soup if you really like that flavor. Keep in mind that chicken is a flavor that appeals to more people than mushrooms.
Leftovers can be allowed to cool and then refrigerated for 2-4 days or frozen for up to 3 months.
Tips for Making Cheesy Potatoes in a Roaster
- I like to sit potatoes and other ingredients out on the counter about an hour
- Butter must be well softened, sometimes I start with melted butter
- Southern style potatoes (tiny cubes) are easier to stir in a very large batch like this than hashbrowns
- Half of cream of chicken soup could be substituted for cream of mushroom soup
- Stir every 20 – 30 minutes to avoid burning in the corners and along the bottom
- Especially for the first hour I try to wipe down the sides of the roaster after stirring to help keep a neater look
- If a burnt piece surfaces during the stirring process scoop it out with a tablespoon and discard
- Cheese will melt a while before the potatoes are soft and tender, so sample often and keep stirring to determine when the potatoes are cooked to your preferred doneness
- The absolute fastest this recipe will be done is in 2.5 hours on 350 degrees F when stirred every 20 – 30 minutes
- I like to allow 4 hours for the recipe to cook since it is so large and can be turned down to keep warm
- Once potatoes have reached desired tenderness turn warm to “keep warm” and continue to stir every 20 – 30 minutes until serving
How to Make Cheesy Potatoes for a Crowd
- Spray a very thick layer of non-stick cooking spray in a 22-quart roaster pan. Turn to 350°F.
- Pour 1/4 of potatoes in an even layer in the bottom of the pan.
- In a mixing bowl mix half of soup, half of sour cream and half of well softened or melted butter.
- Pour mixture over potatoes. Sprinkle half of cheese over soup mixture.
- Layer another 1/4 of the potatoes and mix well with a spoon.
- At this point half of all ingredients should be mixed together in the roaster.
- Add remaining potatoes in an even layer.
- Mix together remaining soup, sour cream and butter and pour over potatoes. Mix well.
- Cover with a lid and stir every 20 – 30 minutes for at least 3 hours until the potatoes have reached your preferred tenderness.
- I keep dish towels and a dishcloth handy to set lid on and help keep roaster clean.
Other Delicious Potato Recipes
- Twice Baked Potato Casserole
- Loaded Smashed Potato Casserole
- Crock Pot Twice Baked Potato Casserole
- Farmhouse Potato Salad
- Bacon Potato Puff
- Crock Pot Loaded Red Potatoes
- Farmhouse Loaded Potatoes
Printable Cheesy Potatoes For A Crowd Recipe
Cheesy Potatoes For A Crowd
Ingredients
- 3 22 ounce cans Cream of chicken soup
- 6 cups sour cream
- 6 sticks butter softened
- 12 pounds Southern Style Hashbrown Potato Cubes
- 80 ounces shredded cheddar cheese
Instructions
- Grease a 22-quart roaster pan very well. Turn to 350°F.
- Pour 1/4 of potatoes in an even layer in the bottom of the roasting pan.
- In a mixing bowl mix half of soup, half of sour cream and half of well softened or melted butter.
- Pour mixture and half of cheese over potatoes.
- Layer another 1/4 of the potatoes and mix well with a spoon. Half of all ingredients should be mixed together in the roaster.
- Add remaining potatoes to roaster.
- Mix together remaining soup, sour cream and butter and pour over potatoes. Mix well.
- Cover with a lid and stir every 20 – 30 minutes for at least 3 hours until the potatoes have reached your preferred tenderness.
Notes
- I like to sit potatoes and other ingredients out on the counter about an hour
- Butter must be well softened, sometimes I start with melted butter
- Southern style potatoes (tiny cubes) are easier to stir in a very large batch like this than hashbrowns
- Half of cream of chicken soup could be substituted for cream of mushroom soup
- Stir every 20 – 30 minutes to avoid burning in the corners and along the bottom
- Especially for the first hour I try to wipe down the sides of the roaster after stirring to help keep a neater look
- If a burnt piece surfaces during the stirring process scoop it out with a tablespoon and discard
- Cheese will melt a while before the potatoes are soft and tender, so sample often and keep stirring to determine when the potatoes are cooked to your preferred doneness
- The absolute fastest this recipe will be done is in 2.5 hours on 350 degrees F when stirred every 20 – 30 minutes
- I like to allow 4 hours for the recipe to cook since it is so large and can be turned down to keep warm
- Once potatoes have reached desired tenderness turn warm to “keep warm” and continue to stir every 20 – 30 minutes until serving
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I feel like this is a LOT of butter! The typical recipe calls for 2 Tlbs of melted butter to 2 lbs of potatoes, so multiplying by 6 would be just 12 Tlbs of butter…NOT 6 sticks!
Great question! I think this is a personal preference. In this big of a batch I have noticed that more butter does help keep the potatoes moist and prevent drying out. Our favorite 9 x 13 pan of potatoes has a stick of butter per pound of potatoes, but there are lots of recipe variations out there.
What are your thoughts on using a liner in the roaster for easy clean up?
Hey There! Great thought! I have used a liner many times in a slow cooker, but haven’t tried it yet in the roaster. I do wonder if it would make stirring so often a little tricky? I definitely use an extra thick coat on non-stick spray. Please let me know how it works out if you use a liner.
Thanks! Jennifer
Made this for the 4th and it turned out great. A few changes I will make for next time: little less butter, seasoning- definitely salt and pepper are needed and i want to add garlic powder and some finely chopped onion, possibly smoked paprika. I also plan to have a large bowl of chopped bacon pieces to add if desired. I used a liner, by the way, and clean up was super easy. This recipe was great as it was, just some ideas i had to make it my own/give it a boost.
Hey There! Thanks so much for sharing! Love those ideas for ways to personalize the recipe 🙂