aunt berties scalloped potatoes recipe

From AB's original post about this recipe:

Aunt Bertie's Scalloped Potatoes

Thinly slice enough raw Russet potatoes to fill a baking casserole the size you need. I use a deep corning ware dish. The number of potatoes you use depends on the number of people you are serving, but do not make for fewer than four, as the method won't work. Use Russet potatoes or it won’t turn out right.

Salt the potatoes lightly if desired.

Pour enough heavy cream over the top of the potatoes to come within one inch BELOW the top of the potatoes.

That's it ladies, just two ingredients, potatoes and cream. You'll find that people will swear that you put cheese in them. They come out thick and rich and delicious.

Bake at 350 degrees for 1 to 2 hours, depending on size of dish. They should be crusty brown on top and tender when pierced with a knife.



This recipe is exactly how my Grandmother taught me to make them,

I do add onions to mine. If i don't have heavy cream on hand I have made it with evaporated milk and they came out great.

I have also added chunks of ham if I have it in the house. I like it with the ham too.

That was AB's original post that I copied and saved.

She didn't say to cover or not cover the casserole. I cover mine but always uncover toward the end so it forms a nice crispy crust!

This just might be on the table for dinner tonite.

Since this thread is about potatoes, maybe someone could help me. I try to make french fries or skillet fried potatoes. No matter if I use oil/butter for the fried potatoes and on a cookie sheet or screen or even a pizza stone, they are always soggy. They LOOk crisp, but aren't. Could it be the type of potatoes? Yesterday I tried golden potatoes. Other times, Idaho.

Do you think Aunt Bertie's potatoes would work in 3"" deep 6"" round baking dishes? I don't need a pan full but they sound sooooo good.

On 1/23/2015 Zhills said:

Do you think Aunt Bertie's potatoes would work in 3"" deep 6"" round baking dishes? I don't need a pan full but they sound sooooo good.

A 1qt casserole is the smallest dish I've used. It only has 2 ingredients you're not spending a fortune.

Maybe someone who has made a smaller quantity has experience?

On 1/23/2015 baileysue said:

Since this thread is about potatoes, maybe someone could help me. I try to make french fries or skillet fried potatoes. No matter if I use oil/butter for the fried potatoes and on a cookie sheet or screen or even a pizza stone, they are always soggy. They LOOk crisp, but aren't. Could it be the type of potatoes? Yesterday I tried golden potatoes. Other times, Idaho.