Smothered Potatoes and Onions - Potato Stew - La Sauce de Patat

4 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
5.0/5 (5)
Smothered Potatoes and Onions - Potato Stew - La Sauce de Patat
A very popular Cajun classic side dish with potatoes, onions, and seasonings smothered until tender in a rich gravy; add smoked sausage, browned ground beef or shrimp and make it a complete meal. This dish is also known as “La Sauce de Patat” or “the sauce of potato”. There are cooks who do add butter and cream to this dish.

Ingredients

4 servings
  • 6 red potatoes, peeled and cubed
  • 2 - 3 tbsp Canola or vegetable oil
  • 1 large onion, sliced thin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp each red pepper and garlic powder optional
  • paprika for garnish; Tabasco or Hot Sauce to taste
  • 1/2 cup water to start

Step-by-Step Instructions

  1. Sprinkle the potatoes and onions with the seasonings. Place in a cast iron, magnelite or Teflon coated skillet with the cooking oil over medium heat.
  2. Cover and cook for 10 minutes, stirring every 5 minutes. If you hear the vegetables sizzling, you will need to stir and maybe reduce the heat some.
  3. When the potatoes are brown, scrape the bottom of the pot, and add water, stirring to mix. Continue cooking uncovered, add water as needed and stirring as needed to prevent sticking until potatoes are soft throughout, about 20-30 minutes total.
  4. Serve and sprinkle with paprika or more black pepper. Serve over rice or as a side dish.
  5. The amount of water added depends on how many potatoes and onions you have. In this recipe, two cups of water was added and then a final 3/4 cup to get the potato gravy to a stewy consistency.
  6. Browned ground beef may be substituted for sausage.

Common Problems and Solutions

Q: Why are my potatoes sticking and burning?

A: Make sure you're stirring every 5 minutes and keeping the heat at medium. If you hear aggressive sizzling, reduce the heat slightly and add a bit more water. The key is slow, gentle cooking to develop flavor without scorching.

Q: How do I know when the potatoes are done?

A: The potatoes should be soft throughout when pierced with a fork, and the gravy should have a thick, stewy consistency that coats the potatoes. This usually takes 20-30 minutes of total cooking time.

Q: My gravy is too thin - what should I do?

A: Continue cooking uncovered to let excess moisture evaporate, or if the potatoes are already tender, mash a few pieces against the side of the pot to help thicken the gravy naturally.

Tips and Techniques

Cast iron skillets work especially well for this dish as they distribute heat evenly and help develop that rich, caramelized flavor on the bottom of the pot. Don’t skip scraping the browned bits from the bottom when you add water - that’s where tons of flavor lives.

Ingredient Substitutions

  • red potatoes: Yukon Gold or russet potatoes
  • canola or vegetable oil: bacon grease or butter
  • fresh onion: 2 tbsp dried minced onion

Equipment Needed

  • cast iron skillet or heavy-bottomed pot
  • lid for the skillet

Historical Context

Smothering is a fundamental Cajun cooking technique where vegetables or meats are cooked slowly in a covered pot with minimal liquid, creating their own rich gravy. This method was born out of necessity and resourcefulness, making humble ingredients like potatoes incredibly flavorful.