I love potatoes. I love them in any shape, form or fashion. 🙂 I suppose I come by my appreciation of them honestly, as potatoes were a standby in both my Grandmother’s kitchens. They had no food processors or fancy kitchen, equipment. Instead, they used simple methods and tools to prepare whatever delicious potato dish they made.
Mashed potatoes are every Amish woman’s culinary specialty. My old-order Amish grandmother used a potato ricer and masher, to make her mashed potatoes, and my new-order Amish grandmother (who had electricity), used her kitchen mixer.
In addition to mashed potatoes, Scalloped Potatoes are a standby on the meat-and-potato driven menus in Amish and Mennonite homes. My mother made them often, served alongside Baked Ham, Salisbury Steaks or Meatloaf. Yummy! Scalloped potatoes take a little over an hour to bake, so you’ll need to take that into consideration when preparing your meal. But it’s worth every minute of your time in the kitchen!
I’ve taken the liberty of modifying the recipe from the Mennonite Community Cookbook, by adding cheese and bacon. What’s not to love?!
First, peel those potatoes. My mother always put them in water to keep them from browning, so I do the same.
Next, I fry the bacon in my favorite cast-iron skillet.
Now it’s time to gather all the ingredients, to prep for putting together your scalloped potato dish.
Slice the potatoes, using a knife, food processor or slicer.
Grease or butter your baking dish, and begin to assemble your ingredients. I like to make three layers, similar to putting together lasagna. Save the bacon and 1/3 of the cheese for the top.
After everything but the bacon is in the pan, gently pour the hot milk over the top.
Top it all with your chopped bacon. Fifteen minutes before the dish has completed its cooking time, uncover it and sprinkle on the remaining cheese.
- 6 cups raw potatoes, sliced thin
- 4 Tablespoons flour
- 2 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 1/2 cups hot milk
- 2 Tablespoons cold butter
- 2 teaspoons finely chopped parsley (optional)
- 1 onion (optional)
- 6 slices bacon (optional)
- 1 cup cheddar cheese, grated (optional)
- 1/2 cup parmesan cheese (optional)
- Preheat oven to 350. Grease casserole dish with butter, or olive oil spray.
- Prep work: Peel and slice potatoes; Fry and chop bacon; Chop onion; Grate cheese; Slice butter; Heat milk.
- Place 1/3 of the potatoes in a layer on bottom of casserole. Sprinkle with salt, pepper and flour, and dot with butter.
- Add 1/3 of each of the optional ingredients to the layer, except for bacon. (Onion, cheeses, and parsley.)
- Continue layering all three layers. Do not put cheese on top layer just yet. If using bacon, place it on top now.
- Cover and bake at 350 for one hour. Uncover, place remaining cheese on top, and place back in oven for 15 additional minutes.
- Let rest for 20 or more minutes after removing from the oven. Serve with fresh chopped parsley.