Grandma's Cream Potatoes
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 12 servings
  • 5 lbs baking potatoes
  • 1½ sticks butter
  • kosher salt
  • freshly ground black pepper
  • flour
  • 2 quarts heavy cream
  1. Preheat the oven to 350°F. Peel the potatoes and put them in a bowl of cold water. Cut the butter into thin slices, get a large Dutch oven out, and place some flour in a fine mesh sieve or a flour shaker. Dry off the potatoes and cut them into long strips, basically like French fries. The easiest way to do this is either with a French fry blade on a food processor, or using the largest julienne setting on a mandolin. If you don't have either of those, just cut them by hand. The key is to work quickly, before the potatoes begin to discolor, so if necessary, enlist a helper to cut potatoes with you. Spread ⅓ of the potatoes evenly in the bottom of the Dutch oven. Place ⅓ of the butter slices on top, followed by a generous sprinkling of kosher salt and black pepper. Shake a layer of flour over the top of everything, making sure the flour goes all the way to the edges of the pan. Repeat the layers again, then a third time but don't shake any flour on top. Carefully pour heavy cream down the edge of the pan until you can see it seep up just below the top layer of potatoes. It took me about 1½ quarts of cream to get to that point. Place the lid on the Dutch oven, and place the Dutch oven in the preheated oven. Bake for 1½ to 2 hours, until the cream is bubbling and the top is golden. If after the first 1½ hours, it just doesn't look like it's getting done, crank the heat up to 375°F. You can also take the lid off towards the end to help the top brown.
Recipe by Lulu the Baker at