Savella notes that one of her dishes is very much like scalloped potatoes except, she says, that a Ukrainian cook would use sweet or sour cream instead of milk.
My mother’s scalloped potatoes actually were made with milk, and I loved them. Mom said she made them for Dad when she was just married. "He just loved them, " she said, "I put parsley in it as well."
However, since we needed to use up some whipping cream, my chef-lovik followed Savella’s recipe, and it was delicious.
Kartoplya Zapechena v Cmetani (Potatoes Baked in Cream)
2 pounds potatoes
1 small onion
¾ cup whipping cream
½ cup sour cream
salt and pepper
paprika (Mary Stadnyk’s touch)
- Preheat oven to 350 degrees.
- Butter a large casserole dish that has a lid.
- Finely chop the onion. Put it on a dinner plate and set beside the casserole dish. This is your assembly area.
- Blend the sour cream with the whipping cream.
- Fill a large bowl with cold water.
- Peel the potatoes and put them in the cold water so they won’t blacken.
- Dry one potato and slice finely. Layer it into the bottom of the casserole dish. Sprinkle it lightly with salt, pepper, and onions.
- Repeat with remaining potatoes and onions.
- Pour on the cream.
- Cover and bake for 40 minutes.
- Uncover and bake for another 20 minutes.