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Creamy Amish Potatoes - Absolutely the Best and Only Three Ingredients

This delicious 3 ingredient side dish is so easy to make and it's gluten free! Perfect for dinner or breakfast.

If you're looking for a quick side dish that tastes amazing, this recipe for Creamy Amish Potatoes is ideal.

It's easy to make, but it still tastes rich and decadent. The ingredients are simple: potatoes, butter, half and half, and salt.

Plate of creamy Amish potatoes

The texture of this potato dish is very similar to scalloped potatoes but without the cheese or flour which makes it a great side dish option for meat dishes like this hamburger steak or my favorite crispy fried chicken. It's also, perfect for anyone in your household that is gluten free (like my husband).

Creamy Amish Potatoes

What are the Best Potatoes to Use for This Recipe?

Russet potatoes are the ideal option since they hold their form better and reheat more successfully than white or red potatoes.

Peeled and boiled potatoes cut into slices for creamy Amish potatoes

Do the Potatoes Need to be Boiled First?

Yes. The potatoes should be peeled (preferred but not necessary) and boiled for a few minutes to ensure uniformity. You don't want to overcook them, just enough so that they are soft. I check mine every 5 minutes or so with a fork to be sure I'm not overcooking them. Once cooked, I remove them to cool off and then slice into ¼ inch (approximate) slices using a sharp knife.

Substitutes for Half and Half

If you don't have any Half and Half in the refrigerator, the following substitutes can be used.

Milk + Butter = Melt 1 tablespoon of full fat butter in a liquid measuring cup. Fill with enough whole milk to yield one cup.

Evaporated milk. A can of evaporated milk can be used on a 1:1 ratio as it has a similar amount of fat as half and half BUT, the flavor will be slightly different.

Light cream. Use equal parts light cream and whole milk.

Heavy cream. For this option, use ¾ milk + ¼ cup heavy cream. If using low-fat milk, use ⅔ cup low fat milk + ⅓ cup heavy cream.

Ingredients:

3 tablespoons butter

8 potatoes, peeled, cooked, and sliced

1 ½ cups half and half

Salt and pepper to taste

Directions:

Melted butter in skillet and potato slices browning

Melt butter in skillet. Add sliced potatoes and lightly brown.

half and half being poured over potatoes in skillet for Creamy Amish Potatoes recipe

Add half and half and simmer until the cream is absorbed by the potatoes. This takes approximately 15 minutes in a cast iron skillet over medium heat.

Salt and pepper to taste.

Equipment

The following items will help in making this recipe:

A large pot for boiling the potatoes

Glass measuring cup

Good quality skillet - I prefer a cast iron skillet

Storage

Put leftovers in an airtight container and store for up to 3 days in the refrigerator.

What to Serve with Creamy Amish Potatoes?

These are delicious for dinner and for breakfast! The recipes below would make a great main course to this side dish:

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Creamy Amish Potatoes

This delicious 3 ingredient side dish is so easy to make and it's gluten free! Perfect for dinner or breakfast.
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Plate of creamy Amish potatoes
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Ingredients

  • 3 tablespoons butter
  • 8 potatoes Russet is preferred, cooked and sliced
  • 1 ½ cups half and half
  • salt and pepper to taste

Instructions

  • Melt butter in skillet.
  • Add cooked and sliced potatoes and brown lightly.
  • Add half and half and simmer until the cream is absorbed by the potatoes. This takes approximately 15 minutes in a cast iron skillet over medium heat.
  • Salt and pepper to taste.

Nutrition

Calories: 97kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 56mg | Potassium: 60mg | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Servings: 8 people
Calories: 97kcal
Author: Mary Beth
Cost: $3.00

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4 Comments

  1. Tanya Derrey says:

    We are a potato loving family, adding this to my meal planning! Thank you for the yummy recipe!! 🙂

    1. Mary Beth says:

      You're welcome, Tanya, and thank you so much for stopping by! xo

  2. Judy Chastain says:

    Thanks MaryBeth; these potatoes sound really good.

    1. Mary Beth says:

      You're welcome, Judy, and thank you for taking the time to leave a comment! xo