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Recipe

Creamed Potatoes and Spring Onions

Servings: 6 to 8

For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter. Cooking them whole with the skins until just tender helps them keep their shape when they’re added to the sauce.

Ingredients

  • 2 lb. Yukon Gold potatoes
  • Kosher salt
  • 12 spring onions or 24 scallions (about 13 oz.), trimmed, greens thinly sliced
  • 2 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • 1/4 cup dry white wine (optional)
  • 3/4 cup heavy cream
  • Freshly ground white pepper

Preparation

  • Put the potatoes in a medium saucepan; add enough cold water to cover by 1 inch. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are just tender enough to pierce with a small sharp knife, about 25 minutes. Transfer the potatoes to a plate and let cool completely (do not rinse).
  • Cut the green portions from the onion bulbs; reserve the greens. Put the onion bulbs in a medium saucepan with 3 cups of cold water and 1/2 tsp. salt. Bring to a boil over medium heat, and then reduce the heat and simmer until the onions are tender when pierced with a knife, 10 to 15 minutes for spring onions, 4 to 5 minutes for scallions.
  • Transfer the onions with tongs to a plate, and then boil the cooking liquid until reduced by half (about 1-1/2 cups), about 2 minutes. Pour the onion broth into a liquid measuring cup and cover to keep warm. Reserve two whole onion tops for garnish, and then finely chop enough of the remaining greens to get a generous 1/2 cup.
  • Return the pot to the stove and melt the butter over medium heat. Add the chopped onion greens and cook, stirring, 2 minutes. Stir in the flour and cook, 1 minute. Add the wine, if using, and cook, stirring, until nearly evaporated, about 20 seconds. Gradually whisk in 1-1/2 cups of the reserved warm onion broth, and cook until the mixture begins to thicken, about 5 minutes. Gradually whisk in the cream. Continue whisking until the mixture simmers, about 3 minutes. Reduce the heat slightly and simmer, stirring constantly, until thick and creamy, about 2 minutes. Season with 1 tsp. salt and 1/4 tsp. white pepper, and remove from the heat.
  • Position a rack in the center of the oven and heat to 350°F. Peel the cooled potatoes and cut lengthwise into quarters. Add the potatoes and whole onions to the sauce and toss to coat. Transfer the mixture to a 2-quart baking dish, and bake until hot, about 30 minutes. Sprinkle the reserved onion greens on top, and serve.

Tip

The dish can be prepared but not baked up to 3 days. Cover and refrigerate, then bring to room temperature before baking.

Reviews

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Reviews

  • claudiakeith | 04/05/2018

    These were terrific. Reminded me of a dish my grandmother made at Easter so I added frozen peas in the last 5 minutes or so in the oven. And I used unpeeled baby potatoes steamed as directed. The onion broth makes this dish tastier and lighter than the one in my memory. It is absolutely delicious made ahead!

  • user-3164399 | 04/02/2018

    Really good, robust flavor and not as rich as a gratin. Since i was cooking for a two person meal, I cut the recipie in half. We later regretted it, as we wanted to have more leftovers!

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