Cheesy Potatoes For A Crowd

Scoop of cheesy potatoes on a white plate

This easy recipe makes Cheesy Potatoes For a Crowd of 100 in a roaster. Only five ingredients mix together to make the best big batch of potatoes that I've had.

Course Side Dish

Cuisine American

Keyword Cheesy Potatoes For A Crowd

Prep Time 30

Cook Time 3

Total Time 3 30

Servings people

Calories 246kcal

Author Jennifer Osterholt

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

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
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