Recipes

[AnneMary]

I made these again recently and they are so quick and yummy. I used this time the small old blue and white cornflower corning pan/dish that's about 5" x about the same high and it was just perfect for DH and myself. I kind of layered mine with sharp cheddar in between about 2 layers, and baked uncovered. About 5-6 mins. before they ae done, I then covered the top with more shredded sharp cheddar. Love it this way.

Every time I make them though, I am amazed at how long it takes them to bake. I thought the orinal wording of 1-2 hours baking time might be too too much, but I learned. It does take quite a while. I also learned my lesson the hard way: the potatoes MUST be sliced very very thin!

[doglover3]

On 1/23/2015 Snowpuppy said:

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.

have been making these since AB first posted them. DH also likes ham added to them but it isn't necessary but does make a nice change if you have ham. I too like onions in mine.

[patintc]

I have made these quite a few times and they are wonderfully rich and creamy scalloped potatoes.  I add salt and pepper, that's it.  I love simple dishes that taste great.   I'm bumping up to keep this in the loop (and also to honor Aunt Bertie).

[Sooner]

My mother made this and a lighter recipe when I was growing up.  Sometimes she put very thin onion slices between the potatoes.  

The lighter version was the same except she lightly floured the potato slices as she put them in the pan and used whole milk rather than cream.  I'm sure half and half would be even better!  

This are scalloped potatoes.  Potates au gratin are the potatoes with CHEESE in them.  But not people don't make that distinction.

[walker]

I am so glad this recipe was brought forward.  I had leftover ham from Christmas so added it to this recipe.  YUM!  As some have mentioned ....people will think you added cheese....sure enough that is what my DH thought.  This is a keeper recipe....so easy!  Very good!  Too bad I did not know of it sooner.  More scalloped potatoes coming up in 2018! 

[sunshine45]

so upset that the original bulletin board recipe link no longer works......all of those great shared recipes from posters are no longer available via the link.