Yes Heather! It freezes great. Just thaw it in the fridge overnight before baking. –Rachel

Hey Rhonda, so the thing about frozen potatoes is that they have been par-boiled before freezing. That makes them a lot softer than a raw potato would be so no I would not recommend making this recipe with just raw potatoes. They would need to be cubed and boiled until about 40% soft so that they are slightly tender but not soft enough to fall apart then drained and used in your dish. Good luck! –Rachel

The first thing you do is to decide how much each person will eat as a serving. If there is other food besides the casserole, plan for this recipe to feed 8-10 people with half cup servings. If you are serving less food with it, plan for this recipe to feed closer to 8 people with closer to 3/4 cup servings. Then if you need to feed 35, you’d need to quadruple this recipe which I would do in two 9×13 pans and not try to put it all into one huge one. –Rachel

Sorry I’m just getting to your question Mitzi. And no, I’d not bake this and leave it out all night. It has sour cream in it and that’s one ingredient I don’t want to fester and make people sick. You can assemble then refrigerate and bake when you need it though. –Rachel