Recipes

[Starpolisher]

Years ago, there was a poster named Aunt Bertie. I believe she became very ill and passed away. This is her recipe for scalloped potatoes. It's delicious and comes out perfect every time! There are many, long time posters who will agree!😋

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.

I also add a little nutmeg between the layers and some paprika and dried parsley to the top for some color. I bake it covered for the first part of cooking and then uncovered the last 15 minutes or so to get the top brown.

[cindyNC]

@Hopein24  Your post is timely.  We just had scalloped potatoes and I added chunks of ham and a bit of shredded cheese.....to my Betty Crocker box of AuGratin scalloped potatoes. 

Making this from scratch is the bane of my cooking existance.........have never been able to do it so I just gave up and buy the box.  We rarely eat them now as we are both on diabetes friendly diets. Also way too much salt in this particular brand. 

Good luck with your recipe.  You probably already know this, but the Amish probably used whole milk in the recipe. 

[Sooner]

I agree that scalloped potatoes don't have cheese, au gratin does have cheese. 

My mom made scalloped potatoes by slicing potatoes thinly, dusting them with flour, putting them in a pan in layers, and adding if I remember whole milk (maybe half and half or cream sometimes?) and baking until browned on top.  

Sometimes she put very thinly sliced onions in with the layers in places. Salt and pepper (white!) to taste.

[River Song]

Milk will curdle if it's overheated in a hot oven.  Heavy cream is a better choice.

[Venezia]

---

@Group 5 minus 1 wrote:

Au gratin is NOT the same as scalloped.

---

@Group 5 minus 1 - I agree - au gratin has cheese, scalloped doesn't.  I've made both.  (And many people use the term scalloped interchangeably with au gratin.)

[LavernLuvsShoes]

---

@Still Raining wrote:

My heart stopped when I saw the 1 cup of water.  I have never seem this before...

---

I agree!

Never added water to my Scalloped Potatoes nor to my Potatoes AuGratin

[scruffsmom]

I use her recipe  t's so good and easy.

[Enufstuff]

@Sooner  That is the way that I always did them. I did sprinkle a little fresh ground pepper and a little flour on each layer and little pats of butter, along with the onion.

 My kids always loved them. If I had leftover ham, I put some ham slices between the layers.

[JeanLouiseFinch]

---

@Hopein24 wrote:

I bought a cook book at the local Tractor Supply and it is filled with Amish recipes for soups, breads and casseroles. I got it out the other day and made scalloped potatoes from one of the recipes. They were bland, at best. While I was mixing the ingredients, I noticed the recipe called for "2 to 3 cups of milk"......? I wasn't sure as I am fairly new to cooking, so I put 2 and 1/2 cups of milk in. After baking it, the sauce was a bit runny and clotted, like cottage cheese...? We ate some of it for dinner and pitched the rest. If I make it again sometime, I think I will use a sharper cheese instead of mild shredded cheddar, which is what I had on hand. Has anyone made scalloped potatoes and if so, any thoughts or ideas? The recipe called for the following;

4 tbsp butter

8 to 10 potatoes, peeled, parboiled and sliced

2 to 3 cups of milk

1 med onion, diced

1 cup water

1 cup shredded cheese

salt and pepper

---

@Hopein24 - there should be some all purpose flour in the recipe so the milk thickens into more of a sauce.  And add more salt and pepper.

[jannabelle1]

I'm wondering if you used this recipe for just you and your husband? Using 8 to 10 potatoes would normally be for a holiday dinner or for a very large family! Several other things strike me about this recipe though...using water has been mentioned by others, and I agree that is not a usual ingredient. Also. I wonder why the recipe calls for parboiled potatoes. Most recipes just call for sliced raw potatoes. I'd like to suggest that you could perhaps look for a different recipe, or even search here. I know there have been several great scalloped potato recipes that were very popular here over the years. The Amish recipe you're using just seems a bit off and a bit different. Best of luck to you - the more we cook, the better we get!