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Escalloped Potatoes

I belong to a group of women who help put on big meals for church functions, wedding and more. This large-quantity recipe, featuring tender slice red potatoes in a creamy sauce, is always a hit.—Bernice Hartje, Cavalier, North Dakota
  • Total Time
    Prep: 45 min. + chilling Bake: 2-1/2 hours
  • Makes
    70-80 servings


  • 25 to 30 pounds red potatoes, sliced
  • 1 pound butter, cubed
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons salt
  • 2-1/2 teaspoons pepper
  • 2-1/2 quarts milk
  • 2-1/2 quarts heavy whipping cream
  • 4 medium onions, sliced


  • Cover potatoes with cold water; refrigerate overnight. In a large stockpot, melt butter; add flour, salt and pepper. Cook until thickened, stirring constantly. Gradually add milk and cream. Cook and stir until thickened and bubbly.
  • Drain potatoes; place in eight 3-qt. baking dishes. Add onions. Pour the sauce over and stir gently. Cover and bake at 300° for 2 hours 15 minutes. Uncover and bake 15 minutes longer.

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