By Kevin Williams
An Amish woman in Indiana shares this recipe for her husband’s favorite potato casserole, along with a few insights. She says:
Suppers when I was a small girl were simple. Potatoes were always a staple. Peeled, sliced fresh potatoes always taste good in the morning. My husband likes those. If you are looking for a change of pace from mashed potatoes or potatoes in their jackets, this casserole is a good one. We grow our own potatoes and they are always good to eat when dug from one’s own garden. But we buy our winter supply from our friends who grow sand-grown potatoes. Our friends have very sandy soil in Ohio. I think the potatoes grown in the sandy soil taste better. I also really like the red potatoes. They have sort of a sweeter taste. We usually buy around 1000 pounds which will last us from fall to spring. The potatoes are stored in the cellar in crates or in gunnysacks. Enjoy this recipe!
Serves: 6 servings
- 2 pounds sliced potatoes
- homemade chicken soup or one can cream of chicken soup
- 1 /2 cup melted butter
- 2 cups grated cheese, any kind
- 1 teaspoon salt
- 2 cups sour cream
- 1 /2 cup chopped onion
- 1 package crushed crackers
- Mix potatoes, chicken soup, butter, cheese, salt, sour cream and onion well in a big bowl.
- Then spoon into a two-quart casserole.
- Sprinkle cracker crumbs on top of mixture.
- Bake at 375 for 45 minutes or until potatoes are fork tender.