How much scalloped potatoes for 12 people

For 12 people, plan on 5 to 6 pounds of potatoes, which yields about 12 to 14 cups of sliced potatoes. That fills a 9x13-inch baking dish with leftovers for seconds. This guide covers quantities, varieties, and timing so your scalloped potatoes come out creamy and fully cooked, not crunchy or soupy.

How Much Scalloped Potatoes for 12 People?

A standard serving is about 1 cup of finished scalloped potatoes. For 12 people, that is 12 cups. Since potatoes cook down slightly and absorb sauce, start with 5 to 6 pounds of raw potatoes. Here is the breakdown:

• 5 pounds yields about 10 to 12 cups of sliced potatoes, enough for 10 to 12 modest servings.
• 6 pounds yields about 12 to 14 cups, enough for 12 generous servings or leftovers.

If you are serving a big holid ay meal with many sides, 5 pounds works. If scalloped potatoes are a main dish or you want leftovers, go with 6 pounds.

Choosing the Right Potato Variety

Use Yukon Gold or Russet potatoes. Yukon Golds hold their shape, have a buttery flavor, and don’t turn mushy. Russets are starchier, which makes the sauce creamier, but they can fall apart if overcooked. For a balance, use half Yukon Gold and half Russet.

Avoid waxy varieties like Red Bliss or new potatoes. They don’t absorb the sauce as well and can stay crunchy.

How Many Potatoes Is That?

A medium potato weighs about 6 ounces. For 5 pounds, you need about 13 to 14 medium potatoes. For 6 pounds, about 16 medium potatoes. If you are buying by the bag, a 5-pound bag is perfect for 12 people.

Step-by-Step: Making Scalloped Potatoes for 12

1. Prep the Potatoes

Peel the potatoes if you like, or leave the skin on for a rustic texture. Slice them evenly, about 1/8-inch thick. Use a mandoline or a sharp knife. A mandoline (around $20 to $40) makes quick work and ensures even slices. Even slices are key: they cook at the same rate.

2. Make the Sauce

For 5 to 6 pounds of potatoes, you need about 4 cups of sauce. A classic sauce is a béchamel:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 2 teaspoons salt
• 1 teaspoon black pepper
• Optional: 2 cups shredded cheddar cheese, 1 teaspoon garlic powder, or 1/2 teaspoon nutmeg

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk. Cook until thickened, about 5 minutes. Season and add cheese if using.

3. Layer and Bake

Preheat your oven to 375°F. Butter a 9x13-inch baking dish. Layer half the potatoes in the dish, pour half the sauce over, then repeat. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 30 to 40 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown.

Total baking time: 75 to 85 minutes. If you use a deeper dish or thicker slices, add 10 to 15 minutes.

4. Rest Before Serving

Let the dish rest for 10 minutes after baking. This lets the sauce set, so it doesn’t run all over the plate.

How Far Ahead Can You Make Scalloped Potatoes?

You can assemble the dish a day ahead. Layer the potatoes and sauce, cover, and refrigerate. Bake as directed, but add 15 to 20 minutes to the covered baking time because the dish starts cold. You can also fully bake, cool, and refrigerate for up to 3 days. Reheat in a 350°F oven for 20 to 30 minutes.

Scaling Up or Down

For 6 people, use 2.5 to 3 pounds of potatoes and a 8x8-inch dish. For 24 people, double the recipe and use two 9x13-inch dishes. Adjust baking time slightly: a single dish still takes about 75 minutes, but two dishes may need 5 to 10 extra minutes if the oven is crowded.

Cost and Tools

In 2026, potatoes cost about $0.50 to $1.00 per pound, so 5 to 6 pounds runs $2.50 to $6.00. A mandoline costs $20 to $40. A 9x13-inch baking dish is $15 to $30. You likely already have the butter, flour, and milk.

FAQ

Can I use sweet potatoes?

Yes, but they cook faster and have a different texture. Use 5 to 6 pounds of sweet potatoes, slice 1/4-inch thick, and reduce baking time by 10 to 15 minutes. They pair well with brown sugar and cinnamon, but that is a different dish.

What if my scalloped potatoes are too runny?

That usually means the sauce was too thin or the potatoes released water. Use whole milk and cook the sauce until it coats a spoon. After baking, let the dish rest for 10 minutes. If it is still runny, next time add 1 to 2 tablespoons of flour to the sauce or use starchier potatoes like Russets.

Can I use frozen hash browns instead of fresh potatoes?

Yes, but the texture is different. Frozen hash browns are already cooked, so reduce baking time to 45 to 50 minutes total. Use 5 to 6 pounds of thawed hash browns and the same sauce. They are a time-saver but not as creamy.

How do I prevent the top from burning?

Cover with foil for the first 45 minutes, then uncover. If the top browns too quickly, tent with foil for the last 15 minutes.

The Bottom Line

For 12 people, use 5 to 6 pounds of Yukon Gold or Russet potatoes, a 9x13-inch dish, and 4 cups of sauce. Bake at 375°F for 75 to 85 minutes. This gives you creamy, fully cooked potatoes with no guesswork. Plan for 1 cup per person, and you will have just the right amount, maybe with a little extra for seconds.