Recipes

[JeanLouiseFinch]

I don't make scalloped potatoes much anymore, but when I did I had the simplest method and it's easily adaptable for any size casserole.

Peel, slice, rinse and drain white potatoes (about 6-7 medium potatoes for a 2 qt. casserole)
Butter the  2 qt. casserole or baking dish (you need it a few inches deep so you can layer)
Lay down potato slices to cover the bottom
Sprinkle with a couple tablespoons of white flour and a little S & P (you can add a little sprinkle of onion powder if you like)
Dot with real butter (don't be stingey)
Repeat the layering process 3 times until you get to the top of the dish, then finish with a final layer of potatoes.
Pour enough hot milk (not boiled or scalded, just hot) over everything until about 3/4 full or so (probably about 2 cups).  You want them close to covered, but not covered.
Dot with butter and sprinkle with S + P
Bake in a preheated 350° oven - 30-40 minutes covered with foil, then 30 minutes or so uncovered so the top browns up nicely.  When increasing the amount of potatoes and size of the casserole, the baking time will also need to be increased accordingly. 

[thisbe]

I buy Stouffer's special edition scalloped potatoes and put Trader Joe Fried Onion Pieces on top.  This is as uncomplicated as it gets.

[doglover3]

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@momtochloe wrote:

This recipe gets passed around every holiday season.  I make them all the time and they are delicious:

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.

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you won't beat Aunt Berties scalloped potatoes that's for sure, so very easy and yet the absolute best for taste. You can also add some diced ham and or peas if you wish but you really don't need anything at all, perfect just the way she wrote the recipe.

[momtochloe]

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@doglover3 wrote:

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@momtochloe wrote:

This recipe gets passed around every holiday season.  I make them all the time and they are delicious:

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.

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you won't beat Aunt Berties scalloped potatoes that's for sure, so very easy and yet the absolute best for taste. You can also add some diced ham and or peas if you wish but you really don't need anything at all, perfect just the way she wrote the recipe.

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I made a small casserole dish of these yesterday and I blew through half of it . . . they are so good and so easy to make.  Thank you Aunt Bertie!  

[doglover3]

glad you enjoyed them. Aunt Bertie and her recipes are greatly missed here on the boards.