By Kevin Williams
Potatoes are a staple on Amish and non-Amish Thanksgiving tables. They are most commonly served up mashed, but scalloped, fried, baked, and boiled are all other options.
This "Potato Supreme" recipe comes to us from an Amish cook in Unity, Maine which is in the heart of the state's "potato country." This seems like a wonderful twist on these starchy standbys. The recipe consists of grated potatoes swimming in a buttery sauce and topped with some yummy crunch. She does also offer some variations if you want it to be more of a main dish. If you wish, you can add 2 cups of fried ground beef or sausage to the mix.
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 pounds potatoes, grated
- ¼ teaspoon pepper
- ½ cup melted butter
- ½ brick of crream cheese
- parsley flakes
- 2 cups crush Corn Flakes
- 1 /4 cup melted butter
- parsley flakes (optional)
- To make the sauce, melt butter and then add flour.
- Stir in until mixed and then add milk, stirring constantly until thick.
- If it gets lumpy beat well until smooth.
- Mix potatoes, butter, salt, pepper, onion, cream cheese, and sauce together and put into casserole.
- Mix corn flakes with butter and sprinkle on top.
- Bake at 350 for 1 1½ hours.
Step 4 mentions onions, but none are in the list of ingredients.