Scalloped Potatoes For A Crowd

Creamy, cheesy and so tender these Scalloped Potatoes For A Crowd are easy to make in an electric roaster oven using boxed potatoes.

Course Side Dish

Cuisine American

Keyword Scalloped Potatoes For A Crowd

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 186kcal

Author Jennifer Osterholt

Start boiling water.
In a large mixing bowl whisk together flour, salt and pepper. Stir well until smooth.
2 cups all-purpose flour, 1/2 gallon milk, 2 Tablespoons Kosher salt, 2 teaspoons black pepper
Spray a generous coat of non-stick cooking spray in the roaster. Pour dehydrated potatoes in the roaster.
36 ounces dehydrated potatoes
Pour milk over top of the potatoes, then sprinkle granulated garlic over top.
1/4 cup granulated garlic
Add cubes of cheese evenly over the top if using. Stir very gently to incorporate the cheese cubs into the dry potato chips.
16 ounces Velveeta cheese
Slice butter and arrange evenly over the top.
1 1/2 cups butter
Turn roaster on to 325℉ and pour boiling water over the top. DO NOT STIR. Cover quickly and do not remove the lid for 50 to 60 minutes.
4 quarts boiling water
After an hour of cooking very gently stir the four corners only to help prevent burning. Stirring will break up the potatoes. I typically turn the roaster down to 300℉ when the edges begin to brown.
Cover and check every 20 to 30 minutes to monitor. Avoid stirring.
After 1.5 to 2 hours the potatoes will likely be tender and done cooking. Turn the roaster off and keep covered until ready to serve.