Baked Creamy Potato Wedges in Rich Heavy Cream Sauce: A Ukrainian-Inspired Family Favorite
Prepare to fall in love with these incredibly creamy, savory, and utterly satisfying potato wedges, meticulously baked in a rich heavy cream sauce that’s lovingly infused with tender sautéed onions and sweet carrots. This exceptional dish is more than just a side; it’s a heartwarming culinary experience, guaranteed to delight any crowd. This cherished recipe hails from my husband’s dear mother, a culinary expert who frequently graces our Sunday Suppers with its comforting presence. It’s not just a dish; it’s a treasured family tradition, a true showstopper that consistently earns rave reviews from everyone who tries it.
These creamy potato wedges, baked to perfection in a generous blanket of heavy cream, are deeply rooted in Ukrainian culinary tradition, a delightful creation perfected by my mother-in-law. For those unfamiliar, Ukrainians are renowned for their profound love of potatoes, and as such, our family boasts an extensive collection of recipes that elevate this humble root vegetable to new heights. If you’re eager to explore more of our beloved potato-centric dishes, be sure to try our Easy Borscht Recipe (Beet Soup), featuring hearty vegetables, our comforting Braised Meat and Potatoes, or our simple yet flavorful Baby Boiled Potatoes with Dill. Each recipe offers a glimpse into the versatility and deliciousness of Ukrainian potato dishes.
The Rich Heritage of Ukrainian Dairy and Potato Dishes
In our household, we often have an abundance of raw milk available, making recipes that utilize heavy cream not just a luxury, but an efficient and resourceful way to cook delicious meals from scratch. This approach to cooking is deeply ingrained in Ukrainian culture.
Historically, in Ukrainian villages, it was common for nearly every household to own a dairy cow. Dairy products were, and still are, integral to the diet, finding their way into a myriad of dishes, from hearty porridges to indulgent homemade sweetened condensed milk – the real, from-scratch kind, not powdered substitutes. This tradition of rich dairy usage is a cornerstone of Ukrainian cooking, providing depth, creaminess, and a distinctive flavor profile to many beloved recipes. It’s no wonder that a significant portion of Ukrainian cuisine features generous amounts of dairy, and this particular potato dish stands out as one of the most superb examples. Trust me, if my discerning toddler enthusiastically begs for second and third helpings, then I’m confident you and your family will absolutely adore it too!
This potato dish is wonderfully savory, luxuriously creamy, and boasts delightful earthy sweet notes from the perfectly cooked carrots and caramelized onions. It is simply delightful and an undisputed family-favorite, whether served as a comforting weeknight dinner or a special Sunday Supper! -Chef Alyona
Creamy Baked Potatoes in Heavy Cream: A Culinary Masterpiece
These baked potato wedges, lovingly submerged in a luscious heavy cream sauce, transcend the ordinary to become a truly rich and comforting main course or an unforgettable side dish. The magic happens during baking: the potato wedges transform, becoming incredibly tender and velvety on the inside, while thoroughly absorbing the exquisite flavors of the surrounding cream sauce. To elevate the taste and texture even further, we generously incorporate an abundance of sweet carrots and aromatic onions – two quintessential staples in Ukrainian cuisine that add both depth and a subtle sweetness to the dish.
Beyond its incredible flavor, this recipe is remarkably practical. It makes for an exceptionally easy make-ahead meal that can be fully prepped days in advance, or simply assembled the morning of a busy event. The secret to its make-ahead prowess lies in the parboiling technique for the potatoes – a cherished chef’s favorite that ensures they hold their structure beautifully and retain their tender texture, even after refrigeration. This clever step prevents the potatoes from becoming mushy and ensures perfect results every time.
From my perspective, these potatoes, bathed in heavy cream, far surpass any *Potatoes Au Gratin* I have ever tasted. They are exquisitely creamy, bursting with a deeply savory mushroom seasoning, and seasoned with just the right blend of spices that tantalizes the palate without overpowering. The oblong potato wedges are cut to the ideal size, allowing them to be perfectly coated in the rich, velvety sauce, yet sturdy enough to hold their shape on a fork, making every bite a delightful experience.
As a seasoned “mom chef,” I firmly believe in the paramount importance of seasoning food exceptionally well. After all, it’s the meticulous application of seasoning that unlocks that incredible burst of flavor found in many restaurant dishes, even if it’s as fundamental as using the right amount of salt. I’m not advocating for over-salting, but rather for a confident and generous approach to seasoning. In this particular recipe, the harmonious combination of rich mushroom bouillon cubes and precisely measured salt creates a spectacular depth of flavor that truly sets it apart. It’s no wonder this recipe holds a revered spot in my mother-in-law’s repertoire of staple dishes. And I must emphasize, these creamy baked potatoes are not only incredibly flavorful but also SUPER simple to prepare!
By “simple,” I mean the process is straightforward, requiring minimal thought or complicated steps. It’s a quick and efficient recipe that yields a hearty side or even a main dish when paired with a rustic piece of crusty bread. This dish proves that exceptional flavor doesn’t have to come with excessive complexity.
One of Our Favorite Easy Dinner Recipes for Any Occasion
If you haven’t already discovered the magic of this dish, let me assure you: these creamy potatoes make for an incredibly easy weeknight dinner and have been a steadfast family favorite for countless years. It took me a surprisingly long time to finally share this recipe on my blog, primarily because truly effortless meals sometimes don’t get the recognition they deserve. Their simplicity can lead one to overlook their profound deliciousness and universal appeal.
However, over the years, witnessing my children consistently devour these potatoes with such enthusiasm, I realized it was high time to immortalize this recipe in a blog post. Moreover, there’s a deep satisfaction in serving them such hearty root vegetables combined with wholesome dairy – a meal that is both nutritious and incredibly comforting. I also want to emphasize that these versatile potatoes are perfectly suitable for elegant holiday meals or any special dinner, not just casual weeknights. This recipe has been meticulously tested and perfected in my very own kitchen for years, ensuring consistent, delicious results before ever being published.
Typically, these decadent creamy potatoes pair wonderfully with robust main courses such as Sticky Slow Cooker BBQ Ribs or our flavorful Creamy Baked Ranch Fish. However, on those busy evenings when we haven’t had a chance to thaw any meat, I often serve them alongside tangy Homemade Sauerkraut. The delightful tartness of the sauerkraut creates a perfect counterpoint to the inherent sweetness of the carrots and the richness of the cream, resulting in a beautifully balanced and incredibly satisfying meal.
Mise en Place: Essential Equipment & Ingredients for Perfect Creamy Potatoes
Equipment:
- Large Pot: Essential for parboiling the potatoes evenly.
- Large Roasting Pan: A sturdy pan (like the one from Home Goods, if you can find a huge one!) is crucial for baking the potatoes evenly and allowing the sauce to thicken beautifully.
- Deep Skillet: Perfect for sautéing the onions and carrots, building the flavorful base of the cream sauce.
- Rubber Spatula or Wooden Utensil: For stirring and scraping, ensuring no delicious bits are left behind.
- Wooden Cutting Board: Provides a stable surface for safely slicing your potatoes and vegetables.
What You’ll Need to Make Heavy Cream Potatoes:
Gathering all your ingredients before you begin cooking (mise en place) ensures a smooth and enjoyable cooking process. Here are all the star components you’ll need to get started. For this blog post, I used convenient store-bought heavy cream, but if you have access to fresh, raw milk from trusted local farmers, I highly encourage you to use that for an even richer, more authentic flavor.
- Russet Potatoes: These starchy potatoes are ideal for this creamy sauce, as they absorb flavors wonderfully and become incredibly fluffy when baked. Opt for medium-sized potatoes, avoiding the jumbo ones for more consistent wedges. Other chef potatoes with similar starch content would also work well.
- Carrots: Use 4 slimmer carrots or 3 larger ones. These vibrant vegetables are not just for color; they add delightful sweet and earthy notes that perfectly complement the savory potatoes and cream. Shredding them with a box grater helps them soften and integrate into the sauce seamlessly.
- Yellow Onions: When sautéed, yellow onions, alongside the carrots, will fill your kitchen with an irresistibly sweet and savory aroma, forming the aromatic foundation of your sauce.
- Mushroom Seasoning: This is a key ingredient for that umami depth! Mushroom-flavored bouillon cubes or soup mix are fantastic options and can typically be found in European markets or conveniently online via Amazon. Trader Joe’s also offers a mushroom seasoning blend, but be aware that bouillon and soup mixes often contain more salt, so adjust your additional salt accordingly.
- Heavy Cream: The star of the show! Heavy cream is what gives this casserole its luxurious, velvety, and deeply indulgent character. As it bakes, it thickens and sets, creating a rich, unctuous sauce that truly makes this dish shine.
Step-by-Step Instructions: Crafting Your Perfect Creamy Potato Wedges
For detailed step-by-step photos and printable instructions, please refer to the comprehensive recipe card located below. This section provides a quick and clear rundown of how to prepare these delightful Ukrainian heavy cream potatoes with tender carrots and savory onions, ensuring you achieve perfect results every time.
- Begin by carefully peeling the russet potatoes. Once peeled, wash them thoroughly under cold running water to remove any residual dirt or starch. Transfer the clean potatoes to a sturdy wood cutting board, preparing them for the next step.
- Next, slice each potato in half lengthwise. Place each half flat-side down on your cutting board for stability. From each half, slice two distinct wedges. This technique ensures uniform size, resulting in a total of four perfectly shaped wedges from each potato, which will cook evenly and absorb the cream sauce beautifully.
- Transfer all the potato wedges into a large pot. Add 1 tablespoon of salt, then cover them with just enough cold water to barely submerge the wedges. This crucial step is known as parboiling, and it helps the potatoes to firm up slightly, ensuring they maintain their structural integrity and don’t turn into mush during the longer baking process.
- Bring the potatoes to a rolling boil. As soon as they reach this point, immediately and carefully drain off all the hot water. Quickly transfer the parboiled potato wedges to a large baking dish, ready for the luscious cream sauce.
- While the potatoes are draining, heat 2 tablespoons of oil in a deep skillet. Add the diced onions and shredded carrots, and sauté them over medium heat for approximately 10 minutes, or until the onions become translucent and the carrots are tender-crisp. At this stage, crumble in the mushroom bouillon cubes and add the remaining salt, stirring well to infuse the vegetables with savory flavor.
- Once the onions are beautifully translucent and the carrots have softened, pour in the heavy cream. To ensure you don’t waste any of that rich cream, rinse out the container or measuring cup with 1/2 cup of water and add that to the skillet as well. Bring the entire mixture to a gentle boil, then reduce the heat and let it simmer for 2 minutes to allow the flavors to meld and the sauce to begin thickening.
- Finally, pour the warm, savory heavy cream sauce evenly over the prepared potato wedges in the baking dish. Cover the dish tightly with aluminum foil and bake in a preheated oven at 400°F (200°C) for 1 hour and 25 minutes. To achieve a beautiful golden-brown top, remove the foil and broil the dish, uncovered, for an additional 5-10 minutes, keeping a close eye to prevent burning. Serve hot and enjoy the creamy, comforting deliciousness!
Pro-Chef Tip: Parboiling potato wedges before they embark on their journey in heavy cream is a game-changer! This technique ensures wonderfully fluffy interiors without the risk of the potatoes turning into an undesirable mush. The process subtly roughens up the surface of the potato by gelatinizing its outer layer, creating an ideal texture that’s perfect for absorbing the rich cream sauce and achieving that coveted tender-on-the-inside, slightly-crisp-on-the-outside finish when baked.
Make-Ahead Instructions: Effortless Entertaining
This fantastic recipe is exceptionally well-suited for the hustle and bustle of busy holidays or preparing for a relaxing Sunday morning after church. It truly excels as a make-ahead meal, thanks to the parboiling technique which ensures the potatoes are perfectly prepped for advance preparation and refrigeration. To make ahead, simply follow all instructions for preparing and assembling the casserole. Once assembled, allow the dish to cool completely to room temperature before covering it tightly with aluminum foil or plastic wrap. It can then be stored safely in the refrigerator for up to 2 days, making your meal planning a breeze.
If you’re using a glass baking dish, a crucial tip for safety is to preheat your oven with the empty dish inside. This prevents any sudden temperature shock that could cause the glass to shatter. Once the oven and dish are preheated, carefully add your assembled casserole and bake as instructed. You might need to add an extra 5-10 minutes to the baking time since the dish will be starting from a cold state. Always remember to broil the top uncovered for the last few minutes before serving to achieve that irresistible golden-brown finish, and generously garnish with fresh dill for an optimal burst of flavor and a beautiful presentation!
Have You Made These Creamy Baked Potato Wedges?
We absolutely adore these heavy cream potatoes, and I would genuinely love to hear about your experience! If you’ve had the pleasure of making these incredibly creamy potatoes, please don’t hesitate to leave a comment below. Share your thoughts on how you served it, any creative variations you tried, or perhaps even a helpful tip that could assist other home cooks in mastering this delightful dish!
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Baked Creamy Potato Wedges in Rich Heavy Cream Sauce
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Equipment
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1 large pot
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1 deep skillet
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1 Large wooden cutting board
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1 Large roasting pan, (at least 16×11 inches, a big casserole dish works great!)
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1 Sharp knife and 1 rubber spatula
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1 box grater (for carrots)
Ingredients
Ingredients:
- 10 medium russet potatoes
- 4 carrots, (or 3 large, shredded using a box grater for finer texture)
- 2 yellow onions, (finely diced)
- 4 cubes mushroom bouillon cubes, (crushed with a mortar and pestle or finely crumbled)
- 1/2 cup water
- 1 quart heavy whipping cream
- 2 Tbsp salt , (divided, for parboiling and sauce)
- 2 Tbsp avocado oil
- Fresh dill, for garnish
Instructions
Directions:
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Peel and thoroughly wash the russet potatoes in cold water. Carefully transfer the clean potatoes onto a large, stable cutting board.
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Slice each potato precisely in half lengthwise. Then, lay each half flat-side down for stability and slice each half into two even wedges. This method will yield a total of 4 beautifully shaped wedges from each potato, ensuring uniform cooking.
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Place the uniformly sliced potato wedges into a large pot. Add 1 tablespoon of salt and then cover them with just enough cold water to barely submerge the potatoes. Bring the water to a rapid boil, but do not overcook at this stage.
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As soon as the potatoes reach a boil and you notice a light foam forming, immediately drain off the water entirely. Quickly transfer the parboiled potatoes to a clean, large baking dish, preparing them for the creamy sauce.
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Meanwhile, in a deep skillet, sauté the shredded carrots and diced onions in 2 tablespoons of avocado oil until the onions become translucent, which typically takes about 10 minutes. Once translucent, add the crushed mushroom bouillon cubes and the remaining 1 tablespoon of salt, stirring to combine the flavors thoroughly.
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Pour one full quart of heavy cream into the skillet with the sautéed vegetables. To ensure all the cream is utilized, rinse out its container with 1/2 cup of water and add that water to the mixture as well. Bring this rich mixture to a boil, then reduce the heat and let it gently simmer for 2 minutes to allow the flavors to deepen and the sauce to begin thickening.
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Carefully pour the rich heavy cream mixture evenly over the parboiled potato wedges in your baking dish. Cover the dish securely with aluminum foil and bake in the preheated oven at 400°F (200°C) for 1 hour and 25 minutes. After this time, remove the foil and broil the dish, uncovered, for an additional 5-10 minutes, or until the top is beautifully golden brown and bubbly. Enjoy this comforting family meal!
Notes
- This generous casserole is designed to yield approximately 10 satisfying servings. A typical serving size is equivalent to 4 potato wedges, which roughly translates to one whole medium potato per person.
- For optimal cooking and even distribution of heat, always be sure to use a large roasting pan or a sizable baking dish. This allows the potatoes to spread out and cook more uniformly, preventing overcrowding.
- When parboiling the potatoes, it’s crucial not to over-boil them. The goal is just to bring them to a boil until they are slightly tender but still firm. If you leave them in boiling water for too long, they will fully cook, become fragile, and ultimately turn into an undesirable mush during the baking process.
- Allow the heavy cream sauce mixture to boil and then simmer for at least 2 minutes. This step is vital for developing deeper flavors and allowing the sauce to begin thickening slightly. While it might still appear quite runny in the skillet, rest assured it will thicken beautifully as it bakes with the starchy potato wedges in the oven.
- Make-Ahead Instructions: This recipe is fantastic for prepping in advance! Assemble the casserole exactly as instructed, but ensure it cools completely to room temperature before refrigerating. It can be stored, tightly covered with plastic wrap or aluminum foil, in the fridge for up to 2 days. When ready to bake, place the cold, covered dish into a preheated oven and bake as instructed, potentially adding an extra 5-10 minutes to the baking time to compensate for the initial cold temperature.
- Pro-Chef Tip: The technique of parboiling potato wedges before they bake in heavy cream is a chef’s secret for achieving exquisitely fluffy potato interiors without any risk of them becoming mushy. This process gently “roughs up” the surface of the potato, effectively gelatinizing its outer layer, which makes it perfectly porous and ideal for soaking up all the rich, creamy sauce during baking.
- If you are utilizing a glass baking dish, always remember to preheat your oven with the empty glass dish inside. This preventative measure helps to avoid any shocking temperature changes that could potentially cause your cherished casserole dish to shatter. After baking, always broil the top for a few minutes before serving to achieve a gorgeous golden crust and, for the ultimate flavor and presentation, garnish generously with fresh dill!
- For the mushroom seasoning, I sometimes use a combination of half mushroom bouillon cubes and half mushroom soup mix, depending on what I have readily available in my pantry. Both mushroom bouillon cubes and mushroom soup mix can be conveniently purchased online from Amazon or found in most well-stocked European markets.
Nutrition (per serving)
- Full Nutrition Label
- Nutrition Disclosure
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