My Cheesy Scalloped Potatoes are always a favorite, but sometimes you need a little more to go around.This Cheesy Scalloped Potatoes for a Crowd recipe takes that same creamy, cheesy potato goodness and scales it up for holidays, family dinners, potlucks, and bigger gatherings.It uses the same tender potatoes, sweet onions, and rich cheddar cheese sauce everyone loves – just in a larger 9×13 pan so there’s plenty to share.

It can feed 16! I love how comforting these potatoes are.The layers bake together into a side dish that always disappears fast.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Russet Potatoes: Russet potatoes are my favorite for scalloped potatoes because they become tender and creamy while baking.

Slice them evenly so they cook at the same rate.You can also use Yukon Gold potatoes for a slightly buttery texture.Yellow Onions: Onions add flavor and a little sweetness as they bake.

You can leave them out if you prefer, but they add so much to the final dish.Unsalted Butter: Butter helps create the rich, creamy cheese sauce.I like using unsalted butter so I can control the salt in the recipe.

All-Purpose Flour: Flour helps thicken the sauce so it coats every layer of potatoes.Kosher Salt: Salt brings out the flavor of the potatoes and cheese.Add more at the end if needed.

Whole Milk: Who

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