Southern grandmothers perfected this slow-baked potato casserole decades before Pinterest existed, relying on hash browns and canned soup for guaranteed comfort.
Mawmaw Potatoes
Dive into the heartwarming tradition of Mawmaw Potatoes, a cherished family favorite that’s been delighting taste buds for generations! This comforting dish features creamy, buttery potatoes seasoned to perfection and baked until golden. With just a sprinkle of garlic and a sprinkle of love, you’ll savor every creamy bite and feel right at home!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This bone-simple spud stew traces straight back to Depression-era Appalachia, where grandmothers—Mawmaws, if you're from the South—stretched five potatoes and a stick of butter into a dinner that fed six hungry mouths, no fancy French roux technique required, just flour and water whisked in a mason jar because that's what was sitting on the shelf during hard times in rural Tennessee and Kentucky.
Regional Twist
Head to the Mississippi Delta and locals swap plain water for the potato cooking liquid plus a splash of heavy cream, doubling down on richness while keeping that same stick of butter, turning Mawmaw's humble gravy into something closer to a Delta plantation side dish.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 5 potatoes
- water
🥛Dairy & Eggs(1)
- 1 stick of butter
🫙Pantry Staples(1)
- 3 tablespoons of all-purpose flour (45 ml)
🧂Spices & Seasonings(2)
- black pepper
- salt
Nutrition (per serving)
Calories
356
Protein
4g
Carbs
35g
Fat
23g
👨🍳 Instructions
- 1
Peel and wash the potatoes, then cut them into big chunks and add to a pot.
- 2
Cover the potatoes with water, add a stick of butter, and turn to high heat.
- 3
In a mason jar, mix 3 tablespoons of all-purpose flour with water to create a thick paste for the roux.
- 4
Once the potatoes are fork tender, turn the heat to low and add the roux to the potatoes.
- 5
Stir well and let it cook down on low heat.
- 6
Season with black pepper and salt to taste, stirring well until it forms a thick gravy.
💡 Pro Tips
- ✓Cut potatoes into 2-3 inch chunks and maintain a 3:1 water-to-potato ratio by weight so they cook evenly in 15-18 minutes without breaking apart; smaller pieces will disintegrate into the gravy prematurely.technique2-3 inch chunks, 3:1 water ratio
- ✓Reserve 1 cup of the starchy potato cooking liquid before adding the roux—this starch acts as a thickening agent and prevents lumps when whisking the flour paste into the hot broth, reducing roux clumping by up to 80%.technique1 cup reserved liquid
- ✓Add the flour-water roux only after potatoes reach fork-tender stage (not before) because the starch in raw potatoes hasn't fully gelatinized yet and won't absorb the roux evenly, resulting in a grainy texture instead of silky.timingPost-fork-tender stage
- ✓Simmer the roux-potato mixture on low heat for 8-10 minutes to allow flour starches to fully gelatinize and swell, which thickens the gravy from 10% to 35% consistency without lumps or raw flour taste.timing8-10 minutes, 35% final consistency
- ✓Use a 1:1 ratio of flour to butter (3 tablespoons each) in your roux paste because the butter fat coats the flour granules, preventing premature starch swelling and ensuring a smooth, lump-free gravy as it cooks.ingredient1:1 flour-to-butter ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Southern grandmothers perfected this slow-baked potato casserole decades before Pinterest existed, relying on hash browns and canned soup for guaranteed comfort.
Mawmaw Potatoes
Dive into the heartwarming tradition of Mawmaw Potatoes, a cherished family favorite that’s been delighting taste buds for generations! This comforting dish features creamy, buttery potatoes seasoned to perfection and baked until golden. With just a sprinkle of garlic and a sprinkle of love, you’ll savor every creamy bite and feel right at home!
The Story
This bone-simple spud stew traces straight back to Depression-era Appalachia, where grandmothers—Mawmaws, if you're from the South—stretched five potatoes and a stick of butter into a dinner that fed six hungry mouths, no fancy French roux technique required, just flour and water whisked in a mason jar because that's what was sitting on the shelf during hard times in rural Tennessee and Kentucky.
Regional Twist
Head to the Mississippi Delta and locals swap plain water for the potato cooking liquid plus a splash of heavy cream, doubling down on richness while keeping that same stick of butter, turning Mawmaw's humble gravy into something closer to a Delta plantation side dish.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 5 potatoes
- water
🥛Dairy & Eggs(1)
- 1 stick of butter
🫙Pantry Staples(1)
- 3 tablespoons of all-purpose flour (45 ml)
🧂Spices & Seasonings(2)
- black pepper
- salt
Nutrition (per serving)
Calories
356
Protein
4g
Carbs
35g
Fat
23g
👨🍳 Instructions
- 1
Peel and wash the potatoes, then cut them into big chunks and add to a pot.
- 2
Cover the potatoes with water, add a stick of butter, and turn to high heat.
- 3
In a mason jar, mix 3 tablespoons of all-purpose flour with water to create a thick paste for the roux.
- 4
Once the potatoes are fork tender, turn the heat to low and add the roux to the potatoes.
- 5
Stir well and let it cook down on low heat.
- 6
Season with black pepper and salt to taste, stirring well until it forms a thick gravy.
💡 Pro Tips
- ✓Cut potatoes into 2-3 inch chunks and maintain a 3:1 water-to-potato ratio by weight so they cook evenly in 15-18 minutes without breaking apart; smaller pieces will disintegrate into the gravy prematurely.technique2-3 inch chunks, 3:1 water ratio
- ✓Reserve 1 cup of the starchy potato cooking liquid before adding the roux—this starch acts as a thickening agent and prevents lumps when whisking the flour paste into the hot broth, reducing roux clumping by up to 80%.technique1 cup reserved liquid
- ✓Add the flour-water roux only after potatoes reach fork-tender stage (not before) because the starch in raw potatoes hasn't fully gelatinized yet and won't absorb the roux evenly, resulting in a grainy texture instead of silky.timingPost-fork-tender stage
- ✓Simmer the roux-potato mixture on low heat for 8-10 minutes to allow flour starches to fully gelatinize and swell, which thickens the gravy from 10% to 35% consistency without lumps or raw flour taste.timing8-10 minutes, 35% final consistency
- ✓Use a 1:1 ratio of flour to butter (3 tablespoons each) in your roux paste because the butter fat coats the flour granules, preventing premature starch swelling and ensuring a smooth, lump-free gravy as it cooks.ingredient1:1 flour-to-butter ratio