Recipes

[Starpolisher]

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@Starpolisher wrote:

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.

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I forgot to add that, I also add, some salt and pepper and small pats of butter between the layers.

[RedTop]

The size and type of the 8-10 potatoes makes a huge difference, as well as how long you parboiled.  

That amount of liquid sounds about right if you made a roux with the butter, added flour, milk, water, poured this over the raw potatoes and covered with cheese.  Otherwise I don't see how this recipe is going to avoid curdling.  

[AuntMame]

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@Starpolisher wrote:

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@Starpolisher wrote:

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.

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I forgot to add that, I also add, some salt and pepper and small pats of butter between the layers.

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Aww, I remember Aunt Bertie. So sad to hear that she passed. Thank you for posting her recipe. I'm going to try it. 

[shoekitty]

I haven't made scalloped potatoes in 40 years, but I did at one time. My starter husband was from MN, and his mom was a master at them adding ham or cheese or other left overs at different times. One thing I remembered she made a roue with butter, milk, half n half and added a touch of flour.  With the making of a sort of gravy with this, add salt, pepper then add potatoes and cheese and bake.   The roue is thin but mixed. The clotting happened cause the milk separated, or the butter or cheese had a lot of casien in it. Scalloped potatoes sure are good, but I agree it isn't as easy as it seems if you haven't made them before.  Maybe too much milk. I might look up other recipes and go over them. This one seemed like a lot of milk. And fluid for parboiled potatoes

[shoekitty]

I remember Aunt Bertie, wow that goes back to 2000 maybe. Anyway, her recipe sounds simple and great. I woukd add pepper.  The heavy cream, especially if you use Strauss heavy whipping cream already has a high amount of butterfat in it. So there really is butter in a way.  Remember we can whip heavy cream to butter if we whip long enough. lol. Good lick

[shoekitty]

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@jannabelle1 wrote:

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!

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@jannabelle1   I wonder if the water was to stretch out the use of milk@.  And they might cook for many, or the recipe was something they might bring to pot luck or church supper. The recipe doesn't seem right though. I wonder if it wasn't corrected or just remembered from doing it by memory.  Who knows. But this recipe doesn't even seem doable