~I made this recipe in the evening, brought it to quite warm but not simmering, and held it at 170* in the oven all night. Halfway through the night I turned the oven off. When I checked in the morning, the potatoes were perfect underdone slices swimming in very good tasting milky sauce. And the temp was just above 140* (safe zone).

From here I could continue to bake it (250*-350*). I had to turn up the heat or the potatoes would not have cooked at all. Then add the cheese just as it finishes baking the potatoes to perfection. The potatoes continued to hold their shape into left-overs! Something happened in the long warm rest.

~Serving Sizes
1 lb potato serves about 4 half cup servings. Good size for a side-dish.
Each 4 inch hotel pan serves about 32

In hotel pan 'saute' in the oven:
8 oz butter
3 lb onion
1 t salt

Add:
1 bulb garlic, peeled and minced


Add:
8 c (2 qts) milk
1 T salt
1 lb ground sausage (if using)
8 lb sliced red, white, or yellow potatoes, sliced on food slicer 1/8 inch thin.

-Note: sweet potatoes don't work, they break apart and don't thicken the sauce well.

Cover and bring to a gentle simmer in the oven 150*-160* on inserted thermometer. Check the middle as well as the edges. Allowing time and a lower temp like 250*-300* keeps the temp more even so potatoes cook evenly in the big pan!

-note that the warmer drawer worked for a third pan as does the induction burners on low on stovetop. I rotated the pans around every 20-30 minutes.

Cook slowly just until potatoes are barely tender. 180-190*

-At this point I will refrigerate and add cheese after being reheated on day of event.

Sprinkle on:
1 lb grated cheddar cheese

Continue to bake until cheese is melty.

Now you can hold it or cool for reheating.

Reheat gently with the lid on so potatoes warm evenly and cheese isn't overcooked so it clumps.

Copyright 2026, All Rights Reserved.

Comments to karen@lyonscom.com
Published by Lyons Communications