Easy Creamed Potatoes with Gouda

Adi Marom – @adimarom5

easy creamed potatoes recipe — Credit: Adi Marom – @adimarom5

FAQ

What type of potatoes are best for making easy creamed potatoes?

The ideal potato varieties are ones that hold their shape well during baking while still providing a tender texture. Yukon Gold potatoes are a popular choice because they have a naturally creamy interior and thin skin that doesn’t require peeling, although peeling is optional for a smoother finish. Red potatoes or fingerlings can also work but are slightly firmer and will yield a different mouthfeel.

Avoid starchy potatoes like Russets if you want the slices to remain intact, as they can become too soft and fall apart in the creamy sauce. Selecting uniform-sized potatoes ensures even cooking and consistent creaminess throughout the dish.

How can I make the potatoes extra creamy and rich?

Start with a combination of heavy cream and whole milk. The cream provides richness, while the milk prevents the sauce from becoming too thick. Sautéing the onions, garlic, and mushrooms before adding the cream develops deeper flavor and adds natural umami. Using unsalted butter enhances the mouthfeel and creates a silky texture.

For a more luxurious result, stir in a small amount of cream cheese or mascarpone before baking. Make sure the sauce simmers gently to thicken slightly but does not boil vigorously, which could curdle the cream or cause separation.

What wine pairs best with easy creamed potatoes?

Because the recipe features creamy sauce and melted Gouda, a crisp white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio balances the richness and cuts through the fat. For red wine lovers, light-bodied reds like Pinot Noir work well without overwhelming the subtle flavors of the potatoes and mushrooms. Sparkling wine or Champagne also complements the dish, as the bubbles cleanse the palate

Can I use a different cheese instead of Gouda?

While Gouda is traditional in this easy creamed potatoes recipe for its melting quality and mild flavor, other cheeses can also work. Gruyère adds a nutty richness and melts beautifully, creating a similar gratin effect. Fontina or Havarti are also good alternatives with smooth melting properties and creamy texture. Avoid very hard cheeses like Parmesan as the main gratin cheese because they don’t melt evenly, though a small amount can be sprinkled on top for flavor.

How do I prevent the potatoes from sticking or drying out while baking?

Preventing the potatoes from sticking or drying out in easy creamed potatoes requires proper layering and baking techniques. Arrange the potato slices in overlapping layers and pour the sauce evenly over them to ensure every slice is coated. Covering the dish for the first portion of baking locks in moisture and prevents the top from drying out.

Using a generous layer of cheese on top not only gratinates but also seals in moisture. Additionally, ensure the oven is preheated to the correct temperature and avoid overbaking. Letting the dish rest briefly after baking allows residual steam to distribute, resulting in creamy, tender potatoes throughout.

Can easy creamed potatoes be made in a slow cooker or Instant Pot?

In a slow cooker, layer the thinly sliced potatoes with the sautéed onions, mushrooms, cream, milk, and seasonings in the pot. Cover and cook on low for 3 to 4 hours, or on high for 2 to 3 hours, until the potatoes are tender.

Top with Gouda cheese in the last 15 minutes to melt and create a creamy, slightly golden finish. In an Instant Pot, use the sauté function for the onions and mushrooms first, then add potatoes and liquid, pressure cook for 5 minutes, and finish under the broiler if you want a golden top.

How do I make creamed potatoes healthier without losing creaminess?

You can substitute part of the heavy cream with whole milk or evaporated milk. Using a smaller amount of butter or replacing it with olive oil reduces saturated fat without sacrificing flavor. Incorporating low-sodium broth or a small amount of Greek yogurt can add moisture and tanginess while cutting calories. Additionally, using potatoes with skin on slightly increases fiber content. Seasonings like garlic, nutmeg, and fresh herbs enhance flavor, so you don’t need extra fat.

What is the best way to slice the potatoes for easy creamed potatoes?

Slicing is critical because it affects cooking time and texture. Thin, uniform slices about 1/8 to 1/4 inch thick allow the potatoes to cook evenly and absorb the sauce fully. Using a mandoline ensures consistent thickness, which prevents some slices from overcooking while others remain underdone. If slicing by hand, try to keep all slices as similar in thickness as possible. Overly thick slices may require extended baking, resulting in unevenly cooked potatoes.

Can easy creamed potatoes be frozen?

It is best to assemble the potatoes with the sauce but bake them first until just tender, not fully browned. Cool completely, then wrap tightly in foil or place in an airtight freezer-safe container. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F/180°C until heated through and the top is golden again. Avoid freezing raw potatoes with cream, as the liquid can separate during freezing and result in a watery texture.