By Kevin Williams
Potatoes are a starchy staple on Amish supper menus. The spuds are relatively easy to grow. I know we all think of Maine and Idaho as the potato bastions, but I’ve seen good-sized taters being pull out of the ground by Amish gardeners in sandy Ohio, Indiana, and Michigan soils, so they can be successfully grown more places than you might think and, wow, once a successful crop is established, one can do so much with potatoes. From simply mashing them, to putting them in breads, soups, and casseroles, potatoes are some bulk and heft to almost any dish. Potatoes – to this editor’s palate – can be bland, but if you smother them with butter, salt, and sour cream, then you have something.
Recipe tester Barbara made this delicious recipe. Her comments: “Mr said OMG, what did you put in there? It was simple and very easy to just put on stove, set the timer, and done!! We will be keeping this one!”
This recipe came to me from an Amish woman in Iowa and can be easily made on the stovetop. She said the recipe can easily be doubled and tripled for a crowd. You’d just need to find more stove space.
And if au gratins aren’t your thing, check out 4 other Amish potato creations below!
- 4 tablespoons butter
- 3 large potatoes, sliced thin
- 1 large onion, chopped
- 11/2 cups shredded cheese
- 2 teaspoons salt
- Pepper to taste
- ½ cup milk or cream
- Melt butter in a 9-inch skillet.
- Layer potatoes, onions, salt and pepper. Pour milk over it.
- Begin cooking on medium heat until cover is very hot. Reduce to low and cook 25 minutes.
- Last 5 minutes set lid ajar to allow some steam to evaporate. Sprinkle with cheese.
This is an interesting recipe sent to me from an Amish woman in Wisconsin. Not sure why they are called “courtship potatoes”, other than she referenced that this was a favorite recipe to make for her future husband while they were dating. The recipe must have worked since they are now married:), and this dish does sound good, so if you are courting someone, make these potatoes! Sorry for a photo glitch, the photo of au gratins appears on the courtship card, disregard the photo!
- 6 large potatoes
- 1 stick butter
- 2 cups sharp cheese, shredded
- 2 /3 cup green onions, chopped
- 1 cup milk
- 1 (16 ounce cup) sour cream
- salt and pepper to taste
- Boil potatoes in jackets until they are soft and then chill overnight.
- The next day, peel and grate the potatoes by hand and set aside.
- Melt margarine in a large, non-stick pan and then add cheese until melted.
- Add rest ingredient except potatoes and heat until blended.
- Then combine potatoes with mixture and pour into a butter 9 X 13 inch dish.
- Bake uncovered at 325 for 1 hour.
PARMESAN POTATOES – This is a good one, click here!
BUSY WIFE POTATOES – Click here.
POTATO OMELETTE – Click here.