Smothered Potatoes and Onions

Smothering is one of those classic Southern techniques you’ll see all over Louisiana Creole and Cajun cooking. I love to smother just about anything.

You start by browning your meat or veggies in a hot pan to build flavor, then you hit it with broth to loosen up all those browned bits. That becomes your gravy, and that gravy is what does the “smothering.”

When it comes to smothered potatoes, the potatoes cook low and slow in that seasoned gravy, usually with onions, garlic, and chicken or beef broth, until they’re tender and coated. It’s the kind of side dish that’s hearty, comforting, and shows up at Sunday dinners and holiday tables

Either way works and it's a matter of preference. You can absolutely leave the peel on. They have thin, tender skin that softens as they cook and it gives the potatoes a little texture + extra flavor. If you leave the skin on, just scrub the potatoes well and cut them evenly so they cook at the same pace.

I love to use a 12-inch cast iron skillet. It's also what I was taught to use growing up and making this recipe. Cast iron will cook the potatoes at an even and consistent temperature. You can use any pan that retains heat well and is good for crisping.

I love to! It's the best part. The key ingredients for the gravy are butter, olive oil, flour, broth, heavy cream, garlic powder, salt, and pepper to taste.

Making gravy always starts with oil (typically butter or olive oil or vegetable oil) and flour. Combine the two until you get a thick paste. From there, you slowly introduce liquid. Start with the broth, while stirring continuously. Then add the heavy cream and spices. Continue to stir until thick.

You can use any milk in the recipe, keep in mind the flavor of the milk you use will be present in the flavor of the gravy. Heavy whipping cream is recommended because it’s great at thickening. If you use milk with less fat or something like almond milk, your gravy won’t be as thick.

You can also omit the cream. It's added for flavor.

Homemade Ranch Seasoning
New Orleans Cajun Rub
Homemade BBQ Seasoning

Smothered recipes typically don't have a crunch. The gravy softens and penetrates the dish. It's meant to be comforting.

They were either cut too small, simmered too hard, or cooked a few minutes too long. Smothering should be low and slow, gentle simmer, not a rolling boil.

They just need more time. Potatoes cook on their own schedule. Keep cooking until they’re fork-tender.

Nope, feel free to skip it if you want.

Of course you can, but the onions are what give the gravy its sweetness and flavor. If you skip them, you’ll want something else aromatic in the pan.

It needs more seasoning. Potatoes absorb salt, so you have to season in layers, the onions, the broth, and then taste again at the end.

They hold up great in the fridge for up to 3 days. Reheat on low so the potatoes don’t over-breakdown.

Reheat the dish on the stove in a pan with a little oil or in the air fryer or oven at 350 degrees until warm. You can use the microwave if you wish.

You can freeze the cooked potatoes tightly covered and sealed for up to 3 months. Defrost overnight in the fridge.

Leftovers will last tightly covered and sealed in the fridge for 3-4 days.