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Scoop of cheesy potatoes on a white plate
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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.
Course Side Dish
Cuisine American
Keyword Cheesy Potatoes For A Crowd
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 100 people
Calories 246kcal
Author Jennifer @ Plowing Through Life

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: 246kcal | Carbohydrates: 12g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 372mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 5mg | Calcium: 221mg | Iron: 1mg