× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Loaded Baked Potato Gratin

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Side DishMain Dish

Serving

Serves 24 containers of 4 side servings each (96 side-dish servings)

Ingredients

+

Potato Gratin

  • 1 ½ cups All-purpose flour
  • •½ cup Kosher salt, fine
  • 1 tablespoon Black pepper
  • 6 quarts Whole milk
  • 1 ½ cups Unsalted butter, melted, or vegetable oil
  • 6 1/4 lbs. Russet potatoes, dehydrated, hash brown plain or sliced scalloped
  • 9 quarts Boiling water
+

Potato Toppings

  • 1 ½ lbs. Panko breadcrumbs
  • 12 ounces Bacon, cooked and chopped
  • 8 ounces Scallions, thinly sliced
  • 36 ounces Sour cream
  • 12 ounces Cheddar cheese, shredded

Preparation

Potato Gratin

  1. Heat a convection oven to 350 °F.
  2. In a large container, whisk together the flour, salt, pepper, and milk. Blend in the butter. Fold in the potatoes.
  3. Within 10 minutes, portion 24 ounces of potato mixture into 24 each 32-oz. dual ovenable or aluminum baking pans.
  4. Pour 1 ½ cups boiling water into each pan to cover the potatoes. Cover each pan with foil.
  5. Bake the gratins for 20 minutes, until potatoes are tender when tested with a knife or pick. The sauce should be bubbling and still a bit thin. It will thicken as it cools. Let cool for 15 minutes, then blast chill or refrigerate. Hold up to 2 days before topping and reheating.

Potato Toppings

  1. In a large bowl, mix the breadcrumbs, bacon, scallions, and sour cream. Cover and refrigerate up to 1 day.
  2. Top each 4-serving container with 3.25 ounces breadcrumb mixture. Sprinkle it with ½ ounce cheese. Cover and refrigerate to reheat as needed.

To Serve

  1. Reheat each 4-serving container in a 375°F oven for 15 minutes, covered, on a middle rack. Uncover and bake for 5 more minutes to brown. Let rest for 1 minute before serving.

Notes

  • To use fresh raw potatoes in place of dehydrated, for each serving, increase potato weight from 4 oz. of dehydrated to 10 oz. fresh, omit water and increase milk from 8 to 12. fl. oz.

See our Recipes for Baked Potatoes and Learn How to Make the Perfect Baked Potato!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Renate DeGeorge

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up