Thinly sliced Yukon Gold potatoes, softened onions, and garlic simmer together in a buttery cream sauce in this comforting stovetop side. A little paprika adds warmth, while chicken broth gives the sauce a savory base. The potatoes are browned before the liquid goes in, then covered until tender. Serve them with meatloaf, grilled chicken, or steak, and spoon some of that creamy onion sauce over each helping.
Smothered Potatoes
While it is challenging to trace the exact origin of this dish, it is likely that variations of smothered potatoes have been enjoyed by different cultures around the world for centuries.
The concept however of smothering ingredients in a sauce is a common cooking technique. It involves simmering or slow-cooking ingredients in a liquid, allowing them to absorb flavors and develop a rich flavor. Smothering not only tenderizes the potatoes but also enhances the taste and texture.
How to Make Smothered Potatoes with Sliced Onions and Garlic
- To make smothered potatoes, a base of sliced onions and minced garlic is sautéed in butter or oil until they become translucent and develop a sweet, caramelized flavor. This foundation adds depth and richness to the dish.
- Then, the sliced potatoes are added to the pan, allowing them to soak up the flavors of the onions and garlic.
- Add the salt, paprika, and pepper. Cook for 10–12 minutes, turning occasionally, before adding the broth and cream
- Once the potatoes are golden on top and bottom, chicken broth along with heavy cream is poured over them, stir to combine. The skillet is then covered, allowing the potatoes to simmer gently over medium-low heat for another 10-12 minutes. During this time, the potatoes absorb the flavors from the broth, onions, and garlic, becoming tender and luscious.
How to Customize Your Potatoes:
One of the great things about smothered potatoes is their versatility. While the basic recipe provides a fantastic foundation, there is ample room for customization.
Additions such as herbs like thyme or rosemary can enhance the aroma, while ingredients like bacon, mushrooms, or cheese can introduce additional layers of flavor and texture. I think a small handful of a smoke cheese or Parmesan would be wonderful.
Serving Suggestions:
- Grilled Meats: Smothered potatoes make an excellent summer side dish to complement grilled steak or chicken.
- Grilled or Roasted Vegetables: Add a vibrant touch to your meal by serving smothered potatoes with a side of grilled vegetables.
- Meatloaf: During cooler months, there's nothing more comforting than creamy potatoes and meatloaf.
FAQs:
Should I Soak My Potatoes?
No soaking is needed for this stovetop recipe. Slice the potatoes and cook them as directed.
What Type of Potato Should I Use?
Yukon Gold potatoes are a great fit for this recipe, but russet and red potatoes also work. Each gives the finished dish a slightly different texture:
- Yukon Gold potatoes: Their buttery flavor and creamy texture pair well with the onions and sauce. They hold their shape as they soften, giving you tender slices without too much crumbling.
- Russet potatoes: These starchier potatoes have a softer, fluffier texture and break down more during cooking. Choose them if you like your smothered potatoes a little less firm.
- Red potatoes: These have a firmer, waxier texture and hold their shape well. They’re a good option if you prefer more defined slices.
Whichever variety you choose, slice the potatoes evenly so they cook at the same rate.
Tips:
- Don't overcook the potatoes, as they can become mushy and lose their texture. Check them frequently and remove them from the heat once they're tender.
- If the sauce is too thick, you can thin it out with a little more chicken broth.
- For extra flavor, you can add chopped herbs like parsley or chives to the finished dish.
- Store any leftovers in the fridge, in an airtight container, for up to four days.
- These are best when freshly made. But, if you have some leftovers, you can reheat them in the microwave or a pot over the stove. In both cases, adding a little bit of liquid like broth or milk, will help for moisten you potatoes and refresh them.
Creamy Smothered Potatoes with Onions and Garlic
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Thinly sliced Yukon Gold potatoes cooked with buttery onions, garlic, and paprika, then simmered in broth and cream until tender.
Ingredients
- 2 pounds Yukon Gold potatoes (approx. 4 large potatoes)
- 3 tablespoons unsalted butter
- 1 yellow onion, chopped into half and thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- â…“ cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon fresh chopped parsley
Instructions
- Peel the potatoes outer skin using a vegetable peeler or paring knife. Chop the potatoes into â…™ inches-thick slices using the same paring knife or a mandolin.
- Peel the outer skin from the onion. Slice it in half and then thinly slice into into half moons.
- Add the butter to a large skillet. Heat the skillet over the stove on medium/low heat.
- Add the onions to the melted butter. Cook over a low heat until the onions become translucent. Add the garlic and stir for another minute.
- Add the sliced potatoes and give them a good stir to soak up all the butter and the flavor of the onions and garlic.
- Add the spices.
- Cook the potatoes for 10-12 minutes or until they get brownish. Flip them occasionally, and scrap the bottom so they don’t get burned.
- Once the potatoes are golden on top and bottom, pour the chicken broth and heavy cream into the skillet, stir to combine. Season with a little more salt and pepper if desired.
- Stir to combine and cover the skillet with a lid and simmer until potatoes are tender and cooked through, about 10-12 minutes.
- Once the potatoes are cooked, remove the lid and let any excess liquid evaporate, allowing the sauce to thicken slightly.
- Remove the skillet from the heat and garnish with chopped fresh parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
SMOTHERED POTATOES WITH SLICED ONIONS AND GARLIC RECIPE
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