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Grandma’s Cream Potatoes

thanksgiving cream potatoes side dish

Compensation was provided by Safeway, Vons, Randalls and Tom Thumb stores via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Safeway, Vons, Randalls and Tom Thumb stores.

As a big foodie, I love any holiday that focuses on food, so you can imagine how much I love Thanksgiving! Our family has traditional dishes that we eat on Thanksgiving every year, but I’m always on the look-out for special twists I can put on our old favorites to make them new and exciting.

Our friends have a huge potluck every holiday season, and the star of the show is always Annie’s grandma’s old-fashioned recipe for Cream Potatoes. They are so simple to make, but so unbelievably delicious—buttery, creamy, and comforting. Instead of the usual mashed potatoes and gravy this Thanksgiving, we’ll be making Grandma’s Cream Potatoes to go with our turkey and stuffing.

thanksgiving cream potatoes side dish

Grandma's Cream Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 12 servings
Ingredients
  • 5 lbs baking potatoes
  • 1½ sticks butter
  • kosher salt
  • freshly ground black pepper
  • flour
  • 2 quarts heavy cream
Instructions
  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.

thanksgiving side dish cream potatoes

Visit your nearest Safeway, Vons, Randalls, or Tom Thumb store this holiday season to make your holiday shopping easy and affordable.

10 thoughts on “Grandma’s Cream Potatoes

  1. Can these potatoes be made using julienned potatoes used for hashbrowns?
    Sometimes when you are doing ALL the cooking by yourself it helps to have shortcuts…

    1. Hi Jane! I have never tried using hash browns! I think it’s worth a try, but I would make sure to get the fresh ones, not the frozen ones. And they might turn out mushier than the recipe should, but it’s not like they would taste bad! They’d still be awesome!

  2. Thanks lulu!! Made these for thanksgiving and they were great…having a dinner party tomm night and want to make these this afternoon and leave in the fridge covered,,, will they be ok to bake tomm or get too mushy? Thanks so much

    1. Kate, I just saw your comment! Sorry I didn’t respond sooner! My only concern with prepping them and then waiting to bake them until the next day is that they’ll turn pinkish brown and be discolored. They’re really good reheated. You could always make them and then just reheat them on the day of the dinner party. I hope they turned out OK for you!

      1. An easy way to avoid discolor while you cut the potatoes is to rinse them off with cold water as you make them. It removes the starch that causes the brown color to appear.

  3. This was really good we had it with dinner and everyone loved it. My son was like “Mom, this is so good, what is in it” lol

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