Scalloped Potatoes for a Crowd (GF)

Hearty Meatloaf with Scalloped Potatoes on the side

I’ve been in charge of our church camp’s food since 2007, so I’m always looking for ways to feed a big group something that is yummy, affordable, and not too hard to make.  This recipe succeeds on all counts, is gluten free, and doesn’t require any canned soup.  (Here’s a link to my Hearty Meatloaf if you’d like to make it too!)


  • Scalloped Potatoes for a Crowd (GF)

    Prep Time: 1 hour

    Cook Time: 45 minutes

    Yield: Serves 80-100

    Scalloped Potatoes for a Crowd (GF)


    • 20 pounds frozen shredded hash brown potatoes
    • 4 onions, diced
    • 6 sticks of butter
    • ½ cup chicken bouillon powder
    • 2 cups hot water
    • 1-1/2 cups cornstarch
    • 10 cups milk
    • One 5-lb tub of sour cream
    • 3 tablespoons garlic salt
    • 7# shredded Cheddar cheese
    • 6 cups corn flakes, crushed
    • 1 teaspoon black pepper


    1. 1. Spray four 12x18 inch pans with cooking spray. Spread frozen hash browns out evenly in pans so that potatoes are layered about 1-1/2 or 2 inches deep. If you have two people working together, the first person can spread potatoes in pans while the second person does step 2.
    2. 2. Dice onion. Melt butter in a large heavy pot over medium heat. Add onion and cook until onion is soft, 3-5 minutes, stirring a few times.
    3. 3. In a small bowl combine hot water and chicken bouillon, stirring until dissolved. Add to cooked onion mixture in pot, and let heat.
    4. 4. In a large bowl, whisk together milk, garlic salt and cornstarch until cornstarch is dissolved. Add to onion mixture in pot, and continue to heat, stirring frequently, until mixture is bubbly and beginning to thicken. Watch carefully and stir often as mixtures gets near the boiling point.
    5. 5. Once bubbly, immediately remove from heat. Add sour cream, and about 1/3 of the cheese, stirring until cheese is melted and everything is well combined. (Save remaining cheese for top of casseroles.)
    6. 6. Pour cheese sauce over all pans of potatoes, dividing sauce as evenly as possible. Sprinkle the remaining grated cheese over the top of all the casseroles. Finish by finely crushing corn flakes and sprinkling those atop all casseroles.
    7. 7. Bake in a 350 degree oven for 40-50 minutes, or until cheese is hot and bubbly and is getting some browned bits. Enjoy!



  1. Just make sure your cornflakes are gluten free. Not all are.


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