Cheesy Potatoes For a Crowd

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.

Scoop of cheesy potatoes on a white plate and red plaid napkin in the background.

A couple more delicious recipes to feed a crowd are our Green Beans for a Crowd, Macaroni Salad for a Crowd and 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.

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The first time I made these potatoes for a crowd 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, holidays, 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.

Close up of cheesy funeral potatoes in a roaster to feed a big crowd.

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 Potatoes For A Crowd

There are two keys to success when making a really big batch of party 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 fully 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.

Stirring and making cheesy potatoes in a 22 quart electric roaster with the lid resting on dish towels on the counter.

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

When Are The Potatoes Done?

  • 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 funeral potatoes recipe will be done cooking 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.
  • Electric roasters vary greatly across different sizes and different brands, so testing the recipe and keeping good notes in your own appliances is the best scenario.
Roaster full of cheesy potatoes for a crowd to feed 100 people.

How to Make Cheesy Potatoes for a Crowd

  1. Spray a very thick layer of non-stick cooking spray in a 22-quart roaster pan. Turn to 350°F.
  2. Pour 1/4 of potatoes in an even layer in the bottom of the pan.
  3. In a mixing bowl mix half of soup, half of sour cream and half of well softened or melted butter.
  4. Pour mixture over potatoes. Sprinkle half of cheese over soup mixture.
  5. Layer another 1/4 of the potatoes and mix well with a spoon.
  6. At this point half of all ingredients should be mixed together in the roaster.
  7. Add remaining potatoes in an even layer.
  8. Mix together remaining soup, sour cream and butter and pour over potatoes. Mix well.
  9. Cover with a lid and stir every 20 – 30 minutes for at least 3 hours until the potatoes have reached your preferred tenderness.
  10. I keep dish towels and a dishcloth handy to set lid on and help keep roaster clean.
Close up scoop of cheesy party potatoes made from frozen southern style potatoes.

Other Delicious Party Potato Recipes

Printable Cheesy Potatoes For A Crowd Recipe

Scoop of cheesy potatoes on a white plate

Cheesy Potatoes For A Crowd

Servings 100 people
Jennifer @ Plowing Through Life
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.
5 from 5 votes
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

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

Nutrition

Calories: 246kcalCarbohydrates: 12gProtein: 9gFat: 19gSaturated Fat: 11gCholesterol: 52mgSodium: 372mgPotassium: 212mgFiber: 1gSugar: 1gVitamin A: 562IUVitamin C: 5mgCalcium: 221mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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33 Comments

  1. 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!

    1. Jennifer @ Plowing Through Life says:

      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.

  2. What are your thoughts on using a liner in the roaster for easy clean up?

    1. Jennifer @ Plowing Through Life says:

      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

  3. 5 stars
    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.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks so much for sharing! Love those ideas for ways to personalize the recipe 🙂

  4. Could this be done in a large foil pan in the oven? As I need to make this for around 40 – 50 people and we like the crushed potato chips on top for the crunch. But trying to figure out what size foil pan I would need for 6lbs of potatoes.

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested it, but yes this recipe would work well in foil pans. If I were to try it I would use a couple pans, get them done cooking and hold them on keep warm for an hour or two because the cooking time will definitely change in the oven. I hope you enjoy the recipe as much as we do!

  5. Do you think I could prepare it all the night before and leave in the refrigerator until ready to cook for the next day?

    1. Jennifer @ Plowing Through Life says:

      Hey There! That’s a good question – my concern would be increasing the cooking time, so I would be a bit nervous to give it a try unless you have plenty of buffer on your serving time. if you do this would you please let us know how it goes? Thanks!

  6. The recipe I use in the oven is 30 oz of hashbrowns at 375 degrees for 45 -50 minutes. How long would you cook a double recipe of this in an electric roaster and at what temperature?

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks for checking out the recipe! Unfortunately I haven’t tested all of variations of cheesy potatoes. I do know the quantity and cooking time listed works well in our appliance. I hope you’re able to make adjustments that work well for you!

  7. Theodore Wells says:

    Sounds great, I would add some type of bacon or ham to fortify. I was wondering wouldn’t this be quicker if you par cooked the potatoes ahead of time? and less likely to scorch if you added the cheese/dairy later, when the potatoes are almost done? Even if you had to remove some taters and then add half the sauce and stir it up , then add the rest to the taters you took out, stir and then put all back into the roaster and finish by heating it through well, I have a couple roasters and want to utilize them better during parties. Thanks

  8. What’s the serving size? I’d like to make this for my daughter’s wedding reception ( BBQ buffet style) The guest list is 106.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks for reaching out! Congratulations on the wedding! For an event that important you may want to ready through the whole article. While this recipe is intended to feed 100 people there are several variables to consider like how much other food is being served, etc. If you give it a go I hope it turns out great for you!

  9. I had these at a graduation party last night and they were amazing. Is there a much smaller portion recipe?

    1. Jennifer @ Plowing Through Life says:

      Thanks! So glad to hear this 🙂 I don’t have it broken down, but the recipe is fairly easy to divide by 6. The leftovers freeze pretty well!

  10. 5 stars
    Thank you thank you thank you for posting this! I wanted to make cheesy potatoes for my daughters grad party and didn’t want to make several batches in the oven. These turned out perfectly. Thanks again for the very clear instructions. Great recipe!

  11. 5 stars
    I made this recipe for a grad party yesterday.
    They were a huge hit!
    Small changes I made, added pre fried finely chopped onion to the recipe.
    I baked it in a foil lined roaster, then transferred to a full chafing pan and it fit perfectly. (The foil lined worked great and had no problem with all the stirring.)
    I topped it with pre toasted cornflakes.
    (Earlier in the day I toasted cornflakes in butter on a cookie sheet in the oven. I used a whole box of cornflakes.)
    Do not change a thing about the original recipe, the butter, cheese etc. was perfectly measured.

    1. Jennifer @ Plowing Through Life says:

      So glad to hear this! Thanks so much for sharing!!!

  12. I don’t have an electric roaster and bought several large handi-foil roaster pans (17x13x3 that I assume are 22 quart size?) to use for making cheesy potatoes for 100 people (grad party). I was so happy to find a recipe where these type of pans were used successfully. Thank you!

  13. 5 stars
    These potatoes are amazing!! I had them for leftovers and they tasted great until they were gone.

  14. Can you cook it the day before and just warm it up the next day before serving?

    1. Jennifer @ Plowing Through Life says:

      Hey There! We have certainly reheated leftovers and they taste fine, but when serving a crowd you’ll get the best results making them fresh if that’s possible for you. Hope you enjoy 🙂

  15. Vicki Woesthaus says:

    If I did make one 6th of this recipe, how long would I bake that amount at 350 degrees….probably in a 9×13 inch pan?

  16. Is it ok to use store bought shredded cheese or does the cheese need to be shredded from blocks? Does it impact the recipe one way or another?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I don’t think it makes a big difference one way or another in this recipe. Using store bought shredded cheese can save a lot of time, but doesn’t always melt quit as perfectly as shredding your own. We use a lot of pre-shredded cheese in our house. Hope you enjoy 🙂

  17. Do you start with frozen hash browns or refrigerated?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I like to sit frozen potatoes and other ingredients out on the counter about an hour to begin thawing. Be sure to stir often to prevent burning. Hope you enjoy 🙂

  18. Dana Snyder says:

    What is the serving size for this recipe? I know it’s for 100 people but is the serving size 1 cup or 1/2 cup person?

    1. Jennifer @ Plowing Through Life says:

      Hey There! We usually figure a big heaping serving spoon full, which is closer to a cup than half a cup. I hope the recipe works well for you!

  19. Tamy Madsen Doty says:

    5 stars
    I made this today for a funeral. I sautéed three onions in two cubes of butter and used half cream of chicken and half mushroom soup. I stirred it every 20 to 30 minutes and cooked it for about four hours then the last half hour I put crushed cornflakes on top and then more melted butter on top and it was a huge hit.

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