<p>HELP…I need a recipe for Scallop Potatoes that can feed 25 people (I know I will likely need to make multiple casseroles to do this). Every one I find is made in a 2 quart casserole. I’m thinking a 13x9x2 (2 of them) would be a better choice. OR a Crock Pot recipe that can feed a crowd. Any suggestions???</p>
<p>I don’t use a recipe, I use a method, so I’m not sure what the quantities will be, but I layer potatoes as deep as I want them, then pour half-and-half infused with bay leaf (I heat a quart of half-and-half with two bay leaves to almost boiling and then take out the leaves) over the potatoes until they’re almost submerged. I bake at 350 for about an hour and a half, by which time the potatoes have cooked and absorbed all the liquid. I keep it covered until close to the end because I don’t want it too crusty. </p>
<p>(I expect you could figure out how much half-and-half you’d need by adding water to the empty pan, measuring that, and then using about half that amount.) </p>
<p>Using half-and-half means you don’t have to use butter because it’s already in the milk. Don’t forget to grease the pan before you add the potatoes.</p>
<p>I’m a method person, too, and I don’t use a crock pot because I do like the crust on top. </p>
<p>I slice the potatoes very thin and layer in a casserole dish. In a pot, I melt butter and freshly grated parmesan into heavy cream into which I have also grated nutmeg (I usually use a half a stick of butter and a half a cup of parmesan for 3 pounds of potatoes) and after they are combined, I pour the mixture over the potatoes until almost submerged and then sprinkle with a small amount of finely grated parmesan. I bake covered at 375 until just tender and then remove the cover and put the heat up to 425 to get the color and crunch I like. That part is optional.</p>
<p>For 25 people, I would do three casseroles like that with the caveat that my entire family is comprised of potato fiends, so we eat a lot of them.</p>
<p>Here is a recipe that I serve for Christmas. It is for 8 servings in a 9x13 glass dish ( I butter if for easier clean up) so for 25 I’d say triple it and put it in one of those large aluminum baking tins.</p>
<p>6 Potatoes, peeled and cut into thin slices
2 cups heavy whipping cream
1 Tbsp Dijon Mustard
2 cloves garlic, minced
1 Tbsp butter
1/3 cup grated Parmesan Cheese</p>
<p>Layer sliced potatoes in the dish and season with salt and pepper. Heat cream, mustard, garlic, and butter in a saucepan until just boiling. Pour over potatoes, cover dish and bake at 350 for 1 hour. Uncover dish, pour sprinkle cheese over the top and bake 30 mins uncovered.</p>
<p>What is nice about this is that it is gluten free so my daughter enjoys this one a lot.</p>
<p>Oddly enough, I was searching for a recipe, last night- learned a few tips: potato slices sh be uniformly thick (they suggest a mandolin, 1/8",) don’t pre-cut/soak in water because it dilutes some of the starch, which helps bind. Sorry about that. Agree with a large, disposable foil pan or two.</p>
<p>Serves 8, about 1 cup per.
2T butter, 2.5T flour, 1 tsp chopped fresh thyme, 2.5c fat-free milk, 3 lbs potatoes and the kicker: 3 oz (3/4c) crumbled gorgonzola or other blue cheese. 1/3c Parm-Regg.</p>
<p>Make the roux, add thyme, slowly add milk, stirring with a whisk, cook about 3 minutes til thick, add the Gorg, cook 3 min til melted. Add S/P.
-layer 1/4 of the potatoes, then 3/4 cup sauce, repeat 2x, with the last potatoes on top. Sprinkle parm. 375, 30min, uncover and bake another 40min. I’m guessing the blue makes up for the FF milk (I’ll use 1%.) I did want some extra zing in it, this time- so the Gorg won me over. From Cooking Light; similar recipe from Cooks Illustrated.</p>
<p>caymnendriver…do you think I could add thinly sliced onions to your recipe?</p>
<p>So what is the difference between scalloped potatoes and potatoes au gratin?</p>
<p>Au Gratin often have cheese, but scalloped are usually just cream based.</p>
<p>I am about to admit aa terrible sin: My mil LOVES scalloped potatoes. I admire those that have the patience and a mandolin to do scalloped potatoes. MIL is blind so she can’t see what I did: I purchased Betty Crocker scalloped potatoes and used half and half in lieu of water. Mil said that they were the “best” she ever ate.</p>
<p>I never told her that I made them from scratch…nor did I tell her that I used Betty…but they were good.</p>
<p>Tom C on Top Chef, after sending home a chef for bad au gratin potatoes, said to cook them in the cream until they are soft, then add cheeses and brown. We always add finely chopped onions.</p>
<p>This came in my email today- scalloped potatoes in a 9X13. It says it serves 8, but to looks very rich.
<a href=“Scalloped Potatoes Recipe”>Scalloped Potatoes Recipe;