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These creamy potato wedges baked in heavy cream is a Ukrainian-inspired dish made up by my mother-in-law. If you don’t already know Ukrainian’s are big potato eaters so we have our collections of recipes using them. For more potato recipes try our Borscht, Braised Meat and Potatoes, and Baby Boiled Potatoes with Dill.
We go through a lot of raw milk, so, having heavy cream recipes on hand is an efficient way to cook from scratch.
In Ukraine, almost everyone had a dairy cow in the village. Dairy was used in almost everything from Porridges to homemade sweetened condensed milk (made from scratch not dry milk).
It’s no wonder many Ukrainian recipes use lots of dairy and this is one superb! Trust me, if my toddler was begging for more I think, you’ll enjoy it too!
This potato dish is savory, creamy, and has earthy sweet notes from the carrots and onions. It is simply delightful and a family-favorite weeknight dinner or Sunday Supper! -Chef Alyona
Potatoes in Heavy Cream
These baked potato wedges in a heavy cream sauce make a rich and comforting side dish. When baking potato wedges in a cream sauce they become tender on the inside while absorbing the flavors of the sauce. We add extra flavor and texture, by adding lots of carrots and onions (Ukrainian staples).
It makes an easy make-ahead meal that you can be prepped, days in advanced or the morning of and keeps well from parboiling the potatoes (a chef’s favorite technique)!
I think these potatoes with heavy cream are much better than any Potatoes Au Gratin, I’ve tried! They’re extra creamy, bursting with savory mushroom seasoning, and have just the right blend of spices! The oblong potato wedges are the perfect size to coat the creamy sauce and strong enough to hold on a fork.
As a mom chef I think it’s so important to season your food very well. After all that’s what gives that burst of flavor in many restaurant dishes even if it’s as simple as using extra salt.
Now, I’m not talking about over salting dishes but rather, not being afraid to season foods generously. In this case I think the combination of mushroom bouillon cubes and salt top it off and make it spectacular!
It’s no wonder my mother-in-law keeps this recipe in her arsenal of staple recipes. I have to add, that these are SUPER simple to make, too!
By simple I mean, you don’t have to think a lot, it’s pretty straight forward and makes for a quick side or main dish with a hearty piece of bread.
One of Our Favorite Easy Dinner Recipes
If you don’t already know these make an easy weeknight dinner and are one of our family-favorite recipes that have been around for years! It took me this long to post a recipe on them because it’s easy not to put any significance on super easy meals at times.
However, over the years seeing my children devour these potatoes, I thought it was time to finally make a blog post. Besides, I feel good about serving them hearty root vegetables and milk.
I also want you to know that these potatoes can be served for holiday meals or any special dinners because it has been tested and perfected in my very own kitchen for years before publishing.
Typically, these creamy potatoes go with BBQ ribs or oven-baked ranch fish. However, when we don’t have meat thawed, I just serve these with tangy sauerkraut, which, I think tart pairs perfectly with sweet notes from the carrots!
Mise en Place
Equipment:
- Large Pot
- Large roasting pan (the white baking dish was from home goods, it’s huge)!
- Deep Skillet
- Rubber spatula or wooden utensil.
- Wooden cutting board
What You’ll Need to Make Heavy Cream Potatoes:
Here are all ingredients you’ll need to get started. For the sake of the blog, I used store-bought heavy cream but if you can source raw milk from farmers you trust, then use that.
- Russet potatoes- or chef potatoes go best with this creamy sauce. Choose medium-sized potatoes not the jumbo ones.
- Carrots- use 4 slimmer ones or 3 large carrots. Carrots add sweet notes of flavor.
- Yellow Onions- along with carrots will make your house smell so good when sautéing!
- Mushroom Seasoning- mushroom flavored bouillon cubes or soup mix can be purchased in European markets or Amazon. Trader Joe’s has a mushroom seasoning but additional salt may need to be added as bouillon and soup mixes are saltier.
- Heavy Cream- makes this casserole velvety, creamy, and indulgent especially after baking as it has continues to set and thicken.
Step-by-Step Instructions:
For step-by-step photos or printable instructions go to the recipe card below. This is a quick rundown of how to make Ukrainian heavy cream potatoes with carrots and onion.
- Peel the russet potatoes. Wash them under cold water and move them onto a wood cutting board.
- Slice the potato in half lengthwise, then lay each half, flat-side down and slice each half into two wedges. You should have a total of 4 wedges from each potato.
- Transfer the potato wedges into a large pot with 1 tbsp of salt. Then cover them with just enough water to barely cover the wedges. This is parboiling the potatoes so they hold their structure better when baking.
- Bring the potatoes to a boil and then drain off the water and transfer them to a large baking dish.
- Meanwhile, sauté the onions and carrots in oil using a deep skillet for 10 minutes. Add the mushroom bouillon and additional salt.
- When the onions are translucent and carrots are soft, add the heavy cream and clean out the container or measuring cup with 1/2 cup water. Add that too.
- Pour the heavy cream sauce over the potatoes and bake covered at 400°F for 1 hour and 25 minutes. Then broil uncovered for 5-10 minutes. Enjoy!
Pro-Chef Tip: parboiling potato wedges before they bake in heavy cream makes for fluffy interiors without turning the potatoes into mush. This process roughs up the surface by gelatinizing the surface, making it ideal for baking.
Have You Made These Creamy Baked Potato Wedges?
We love these heavy cream potatoes! I’d love to hear from you! If you made these creamy potatoes leave a comment below to share how you served it or any tips to help other home-cooks!
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Baked Potato Wedges in Heavy Cream
Equipment
- 1 Large roasting pan, (at least 16x11)
- 1 Sharp knife and rubber spatula
Ingredients
- 10 medium russet potatoes
- 4 carrots, (or 3 large, shredded using a box grater)
- 2 onions, (diced)
- 4 cubes mushroom bouillon cubes, (crushed with a mortar)
- 1/2 cup water
- 1 quart heavy whipping cream
- 2 Tbsp salt , (divided)
- 2 Tbsp avocado oil
- Toppings like fresh dill for garnish
Instructions
- Peel and wash the russet potatoes in cold water. Transfer potatoes to a large cutting board.
- Slice each potato in half lengthwise, then lay each half, flat-side down and slice each half into two wedges. You should have a total of 4 wedges from each potato.
- Place the sliced potato wedges into a large pot with 1 Tbsp of salt and enough cold water to barely cover the potatoes. Bring to a boil.
- As soon as the potatoes boil and foam, quickly drain and transfer potatoes to a clean baking dish.
- Meanwhile sauté the carrots and onions in 2 Tbsp of avocado oil until the onions are translucent (about 10 minutes). Then add the mushroom bouillon cubes and 1 Tbsp salt.
- Add one quart of heavy cream and clean out the container with 1/2 cup of water (add that too). Bring Mixture to a boil and then simmer for 2 minutes.
- Pour the heavy cream mixture over the potatoes and cover with aluminum foil. Bake at 400°F for 1 hour and 25 minutes. Then uncover and broil for 5 minutes or so to get golden brown on top.
Notes
- This casserole yields 10 servings. A serving size is 4 potato wedges (one potato per person).
- Be sure to use a large roasting pan so the potatoes cook more evenly.
- Don't over boil the potatoes when parboiling, just bring to a boil. If you keep them too long in boiling water they will fully cook, break, and turn into mush.
- Allow the heavy cream to boil and simmer for at least 2 minutes to develop the flavor and thicken by a smidge. It will still look very runny but thickens as it bakes with potato wedges.
- Make-Ahead Instructions: assemble casserole as instructed only cool completely before refrigerating. Can keep for 2 days in the fridge covered with plastic wrap or foil. Bake covered with aluminum foil at as instructed, adding 5-10 minutes if needed.
- Pro-Chef Tip: parboiling potato wedges before they bake in heavy cream makes for fluffy interiors without turning the potatoes into mush. This process roughs up the surface by gelatinizing the surface, making it ideal for baking.
- If using a glass baking dish, preheat the oven with the dish inside to prevent shocking temperatures. We don't want your casserole dish to shatter. Always broil your top before serving and garnish with fresh dill for optimal flavor!
- Sometimes I use half mushroom bouillon cubes and half mushroom soup mix depending on what I have. You can purchase mushroom cubes or soup mix on Amazon or European markets.
Nutrition (per serving)
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