Oven-Cooked Potatoes with Onions & Cream

Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is definitely my mother’s special dish: I always remember her making it to go with the baked ham for Christmas. Serve these deliciously soft and very creamy potatoes with a simple roast meat, slices of baked ham or a roast chicken. They are more attractive as a partner to simply cooked meats and might be too heavy with a rich dish, although this depends on your own taste. You could easily add fresh chopped herbs to the potatoes before cooking.


  • 1.3 kg (3 lb) potatoes
  • 3 red onions, chopped
  • 750 ml (3 cups) pouring (single) cream


Preheat your oven to 190°C (375°F/Gas 5). Cut the potatoes into small chips, about 5 × 0.5 cm (2× ¼ inch). Put them in a shallow oven dish, add the onions and season well with salt and pepper. Mix together thoroughly with your hands. Drizzle the cream over the top, making sure it covers all the potato. Cover the dish with aluminium foil and bake for about 1½ hours. Remove the foil and bake for another 30 minutes, or until the potatoes and onions are really soft and have absorbed most of the cream. There should still be a little thickened liquid in the pan. Serve not too hot.