RESERVE 2 Tbsp. 2 Drain well. A variation on Cindy Scheck's recipe # 71205, Make Ahead Mashed Potatoes for Crock Pot, adjusted to feed my large family at holiday gatherings. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish; repeat layers. After 1 minute, remove them from the heat. Size wise, choose potatoes that are not so big around; slimmer and longer is better than huge, round ones. Place the sliced potatoes in a large saucepan with cold water to cover; add 1 teaspoon salt. These are very starchy and work better in scalloped potatoes than the watery white or red-skin potatoes. These are super easy and very good. Place about 8 pounds potatoes in each sprayed pan. Add flour and whisk well until well blended into a paste. Place sliced potatoes in a large bowl, pour ham over potatoes. Melt butter in a medium saucepan over medium/high heat. They are a bit in-between, but fairly starchy, sweet, and tasty! Cooking time is a rough estimate - I wasn't really paying attention. Yukon will also work well. bacon. This budget-friendly dish uses hashbrowns, cheese, sour cream, and soup, mixed together and baked until golden! Season with 1 teaspoon salt and 1/2 teaspoon pepper and mix well. This easy, feel-good side dish is guaranteed to make guests melt. (Onion, cheese, chives or green pepper can be added to sauce.) 1 Cover potatoes with salted water; bring to a boil; cook 10 minutes or until tender. It’s all topped off with a buttery cornflake topping. Arrange in layers of cream sauce in greased baking pans (alternating potatoes and sauce). Bring to a boil; as soon as the potatoes come to a full boil, set your timer for 1 minute. Drain the potatoes thoroughly, and layer in the prepared pan. They are so easy to make, economical, and can be served for any occasion. 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