Baked Potato Wedges in Heavy Cream
These rich, savory, potato quarters are a family-favorite dinner! Smothered in heavy cream, sautéed onions and carrots, they're sure to please any crowd! This recipe comes from my husband's mom who often makes these for Sunday Suppers! It's a keeper!
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 Facts
Baked Potato Wedges in Heavy Cream
Serving Size
1 serving
Amount per Serving
Calories
535
% Daily Value*
Fat
37
g
57
%
Saturated Fat
22
g
138
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
107
mg
36
%
Sodium
1518
mg
66
%
Potassium
1089
mg
31
%
Carbohydrates
46
g
15
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
8
g
16
%
Vitamin A
5470
IU
109
%
Vitamin C
16
mg
19
%
Calcium
104
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
