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.
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).
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.
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 1/4 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 3/4 milk + 1/4 cup heavy cream. If using low-fat milk, use 2/3 cup low fat milk + 1/3 cup heavy cream.
3 tablespoons butter
8 potatoes, peeled, cooked, and sliced
1 1/2 cups half and half
Salt and pepper to taste
Melt butter in skillet. Add sliced potatoes and lightly brown.
Salt and pepper to taste.
The following items will help in making this recipe:
A large pot for boiling the potatoes
Good quality skillet – I prefer a cast iron skillet
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. ⭐️⭐️⭐️⭐️⭐️
Creamy Amish Potatoes
- 3 tablespoons butter
- 8 potatoes Russet is preferred, cooked and sliced
- 1 ½ cups half and half
- salt and pepper to taste
- 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.