This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pinion Estate in Mesquite, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Melt butter in medium-size heavy skillet then add cream and milk.
  2. Heat but do not boil.
  3. Slip potato slices into hot cream one at a time until evenly distributed.
  4. Season with half the salt and pepper then simmer for 30 minutes.
  5. Turn potatoes carefully and season with remaining salt and pepper then simmer 30 minutes longer.
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