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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.


  • 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

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 35
  • Sodium (mg): 180
  • Carbohydrates (g): 26
  • Fiber (g): 2.5
  • Sugar (g): 2
  • Protein (g): 3


  • 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.


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


Rate or Review

Reviews (4 reviews)

  • user-7497618 | 04/25/2022

    I cooked that tonight and, to my taste, it was kinda bland. Were I to make it again, I'd use ham stock instead of the mild reduction of the water the onions were cooked in, and I'd sauté some garlic or garlic scapes with the spring onion tops. So this time in, I did those retroactively: added ham base, garlic powder, and more white pepper to the sauce, tasting as I went. Really, really good.

  • user-3164399 | 03/17/2019

    I’ve made this a couple times, and always enjoy it. Nicer than baked or mashed potatoes, but not as rich as a gratin. This is a keeper!

  • 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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