Potatoes are front and center on most Amish menus. The starchy energy provided by potatoes complements protein-packed meat, all of which were important on the farm.
Today, even though many Amish don't farm as much as they used to, potatoes are still a crucial component of the menu. Mashed potatoes are amazing, creamy, and butter-soaked. Baked potatoes, who doesn't like those? Potatoes au gratin, count me in! Scalloped potatoes are another amazing favorite and I am so thrilled that Carmon Hacker, a great friend to this site, shared her special recipe with us.
Many Amish grow their own potatoes. It takes a certain kind of sandy soil that obviously is more prevalent in certain places than others, like Maine and Idaho. However, I’ve seen plenty of Amish gardens pulling up wonderfully pump potatoes in places as diverse as Michigan and Indiana. Here are some great tips on growing your own potatoes.
Of course, just slicing up and frying potatoes is a very common way to eat them. But these Classic Scalloped Potatoes are the best! This scalloped potato recipe can be personalized a bit. For instance, you could dice some onions into it, or add some garlic powder. This is the perfect side dish for the big three holidays - Christmas, Easter, and Thanksgiving - but also for summer potlucks and picnics! And if you aren't worried about calories you can use whole milk for the cream sauce (or use heavy cream!) in the recipe and add some cheese, like Cheddar cheese or Parmesan cheese (but then it becomes more like au gratin potatoes). This recipe is heaven in a casserole dish!
This particular recipe is a creamy, delicious way to enjoy potatoes and the Creole seasoning, if you are so inclined, adds a delicious dash of flavor. If you are someone that doesn't like as much heat, well, you can hold off on the creole seasoning and just add paprika.
These classic scalloped potatoes can be made using Idaho potatoes or any other favorite Russett potatoes! Leftovers can be stuck in the refrigerator, or the freezer to thaw and eat later.
🥔 Classic Scalloped Potatoes
- 6 cups sliced potatoes (about ¼-inch thick)
- 6 Tbsp. butter
- 4 heaping Tbsp. all-purpose flour
- 1 tsp. salt
- ½ tsp. black pepper
- 4 cups half and half (or 4 cups whole milk)
- Tony Chachere’s Original Creole Seasoning or paprika
📋 Instructions
- Preheat oven to 350 F. Coat a 9 x 13-inch pan with cooking spray.
- Slice potatoes and set aside. In a large soup pot, melt butter on medium heat, then use a wire whisk to stir in flour.
- Add salt and pepper, then slowly pour in half and half, still using wire whisk to ensure a smooth consistency with few lumps.
- Allow sauce to heat up and gently simmer, then add the potatoes. When sauce is just starting to boil, pour mixture into prepared pan. Sprinkle top with either Tony Chachere’s seasoning or paprika. (The creole seasoning adds a nice sprinkling of flavor, though the paprika will still give it an appealing color.)
- Cover top with foil and bake for about 40 to 45 minutes, until potatoes are tender when pierced with a fork. This is delicious with any kind of meat, or can even be prepared with diced ham for a complete meal.
🥔 More Amish Potato Recipes
PENNSYLVANIA DUTCH BACON MASHED POTATOES: Oh, wow. Click here.
PARMESAN POTATOES: Delicious. Click here.
AMISH POTATO SALAD: Can't go wrong with this! Click here.
HUBBY'S FAVORITE POTATO CASSEROLE: This is a lucky hubby, because this sounds super! Click here.
🖨️ Full Recipe
Classic Scalloped Potatoes
Ingredients
- 6 cups sliced potatoes (about ¼-inch thick)
- 6 Tbsp. butter
- 4 heaping Tbsp flour
- 1 tsp . salt
- ½ tsp. black pepper
- 4 cup half and half (or 4 cups whole milk)
- Tony Chachere’s Original Creole Seasoning or paprika
Instructions
- Preheat oven to 350 F.
- Coat a 9 x 13-inch pan with cooking spray.
- Slice potatoes and set aside.
- In a large soup pot, melt butter on medium heat, then use a wire whisk to stir in flour.
- Add salt and pepper, then slowly pour in half and half, still using wire whisk to ensure a smooth consistency with few lumps.
- Allow sauce to heat up and gently simmer, then add the potatoes.
- When sauce is just starting to boil, pour mixture into prepared pan. Sprinkle top with either Tony Chachere’s seasoning or paprika. (The creole seasoning adds a nice sprinkling of flavor, though the paprika will still give it an appealing color.)
- Cover top with foil and bake for about 40 to 45 minutes, until potatoes are tender when pierced with a fork.
- This is delicious with any kind of meat, or can even be prepared with diced ham for a complete meal.
D. Smith
Sounds wonderful, just the way mom used to make them *we're not Amish, however. The only thing missing is some chopped onion. My Mom used green onions. Tops and all. She always used half and half, sometimes with just a small amount of buttermilk added before stirring the milk and adding to the dish. Gave it a nice zing because we didn't have creole seasoning back then. I make my own blend of creole seasoning now, by buying the separate spices from my local organic co-op store. Only takes a pinch, believe me, unless you like really spicy, hot, well-seasoned food. You could also try the Slap Ya Mama seasoning if you wish. Normally, scalloped potatoes are sorta kinda bland which is the way they are/were meant to be in years past. Usually have them with hamburger patties or baked pork chops or baked chicken.
Kevin Williams
Yum, I like the buttermilk idea!