Scalloped Potatoes for a crowd 

To make 3 hotel sized pans hopefully serving 75 people!

15 lb red or yellow potatoes
5 lb  medium or sharp cheddar cheese, shredded
3 sticks butter (3/4 lb)
6 lb ground sausage
10 onions, coarsely chopped
1/4 c salt
5 heads garlic, pressed
1 T black pepper
1 gal milk

In 12 qt pot melt butter. Saute sausage and onion and salt in it until onion is translucent. At this point it became like a soup. I spooned out the onion and sausage into three hotel pans. I roasted these at convection roast *300 while I reduced the remaining liquid. I had to stir the meat and onions frequently. I added the reduced liquid and returned to oven. Add garlic and pepper to the sausage and onion mixture and roast a bit until it is fragrant. In the now empty pot heat the milk. Slice potatoes in food processor. Stir potatoes and the warmed milk into the sausage-onion mixture in the hotel pans. Cover and bake about 20-30 minutes at convection roast 400* until potatoes are just softened and have released their starch into the milk sauce to thicken it a little. Uncover and sprinkle the cheese on top. Cover it again and bake about 30 minutes more until potatoes are just tender. Uncover and bake until bubbly and a bit browned on top and potatoes still hold their shape but are soft. Let cool about 20 minutes before serving for the sauce to thicken and cohere.

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