Cheesy Scalloped Potatoes for a Crowd
My fan-favorite Cheesy Scalloped Potatoes are now made for a crowd! This larger batch has the same tender potatoes, sweet onions, and creamy cheddar cheese sauce everyone loves, with plenty to share at holidays, family dinners, and gatherings.
Servings: 16 people
Calories: 313kcal
Ingredients
- 8 Russet potatoes (about 4 pounds), peeled, sliced into ¼-inch slices
- 2 yellow onions, sliced into rings
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 4 cups whole milk, room temperature
- 3 cups (339 g) mild cheddar cheese, shredded, divided
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Layer the sliced potatoes and onions evenly in the prepared baking dish.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and salt, stirring constantly for 1 minute.
- Slowly whisk in the milk. Continue cooking, stirring frequently, until the sauce thickens.
- Remove from heat and stir in 2 cups of the shredded cheese until melted and smooth.
- Pour the cheese sauce evenly over the potatoes and onions.
- Cover with foil and bake for 80 to 90 minutes, or until the potatoes are tender.
- Remove the foil and sprinkle the remaining 1 cup of cheese over the top. Broil for 2 to 3 minutes, or until the cheese is golden and bubbly.
- Let the potatoes rest for 10 minutes before serving. Season with additional salt and pepper, if needed.
Nutrition
Serving: 1portion | Calories: 313kcal