Garlic parmesan potatoes in cream sauce make for one delicious side! Not to mention they are insanely easy to make.
We love to pair these baby potatoes with Roasted Lemon Rosemary Chicken and Cucumber Salad for a complete meal. Or if you’re making these just in time for Easter, they pair so well with a roast of any kind and Easter ham.
Potatoes in Cream Sauce
These potatoes in cream sauce start with yellow baby potatoes that are boiled until knife tender. After they are cooked, they get dunked in saucy garlic parmesan cream sauce. The sauce is made in a skillet in about only 10 minutes. It’s so flavorful with tons of garlic, Parmesan cheese, and fresh herbs.
Baby Potatoes
Baby potatoes also known as new potatoes have a lower starch content and a waxy texture, so they hold their shape well when cooked. Their skin is very thin and tender and does not require peeling. They also have a delicate, slightly sweet flavor and a creamy texture. When paired with garlic parmesan cream sauce they are basically a match made in heaven. The garlic parmesan flavor paired with these buttery creamy potatoes is like no other.
How to Cook Baby Potatoes on the Stove
Once you master the basic skill of cooking baby potatoes on the stove top, you can make just about any recipe that calls for cooked potatoes.
- First scrub the potatoes clean. Transfer the potatoes to a cooking pot, large enough to hold all the potatoes with some room on top.
- Cover potatoes with 2 quarts of cold water and stir in salt. Good water to salt ration is about 1 teaspoon of salt per 1 quart of water.
- Bring the potatoes to a boil, reduce heat to a simmer, and cook for 13-15 minutes or until knife tender. Do not cover the potatoes. It can make them turn mushy. Around 12 minutes start checking the potatoes for doneness. You can do this by poking the potato with a pairing knife. If it slides easily all the way to the center, the potatoes are done.
- Immediately drain the potatoes and set aside.
How to Make Garlic Parmesan Cream Sauce
This garlic parmesan cream sauce is the perfect blend of garlic, parmesan, and little cream. I love it because it’s insanely flavorful and creamy but without loads of heavy cream. The trick to this lightened up cream sauce is chicken broth.
- In a large sauté pan, melt butter over medium heat. You want a pan big enough to hold the sauce and the cooked potatoes. When the pan is hot, add garlic, and cook, stirring frequently, until fragrant, about 30 seconds. Keep an eye on the garlic. It burns easily.
- Next, whisk in the flour and cook until lightly golden, about a minute or so. Then whisk in the chicken broth, and cook, whisking constantly, until slightly thickened.
- Stir in half and half, cayenne pepper, and Parmesan cheese. Season with salt and pepper, to taste. Let the mixture thicken. If it’s too thick, add more milk as needed.
- Lastly, add the cooked baby potatoes to the sauce, stirring until fully coated in the cream sauce. Garnish with fresh chopped parsley before serving.
More Potato Recipes to Try:
If you try these Potatoes in Cream Sauce, please let me know in the comments below what you’re serving them with.
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PinDescription
These potatoes in cream sauce make for one incredibly easy side! The garlic parmesan sauce is so flavorful and addictive.
Ingredients
- 1 1/2 lbs. yellow baby potatoes, scrubbed
- 2 1/2 tsp. kosher salt
- 1/4 cup butter
- 4 garlic cloves, minced
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- 1/2 cup half and half
- 1/4 cup shredded Parmesan cheese
- 1/8 tsp. cayenne pepper
- Fresh chopped parsley
- Kosher salt and fresh black pepper
Instructions
- Add potatoes to a cooking pot and cover with 2 quarts of cold water. Stir in salt.
- Bring to a boil over hight heat. Once boiling, reduce the heat to a light simmer and cook the potatoes, uncovered, for 13-15 minutes or until knife tender. You want to start checking for doneness around 12 minutes. Do not overcook or they will fall apart. Drain immediately and set aside.
- While the potatoes are cooking start on the cream sauce. In a large saute pan, melt butter over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 30 seconds. Whisk in flour and cook until lightly golden, about a minute or so.
- Gradually whisk in the chicken broth, and cook, whisking constantly, until slightly thickened.
- Stir in half and half, cayenne pepper, and Parmesan cheese. Season with salt and pepper, to taste. Let the mixture thicken. If it’s too thick, add more milk as needed.
- Stir in the cooked potatoes until fully coated in the cream sauce. Garnish with fresh chopped parsley before serving.
Keywords: easy, vegetable, Easter, holiday
Mikaela says
I mostly used this recipe as a loose guide since I am just learning how to cook sauces and soups from scratch. It was very useful for making the roux.
★★★★★
Katya says
Thank you!
Jean says
I used on 1 med-large and 1 small garlic clove and this recipe was too garlicky. I wasted 1/4 cup of real good parmesan on this, not to mention butter and cream.
★★
Katya says
I’m sorry the recipe didn’t suit your taste. Thanks for feedback.
Cortney says
I tried this recipe and honestly was a little underwhelmed. I thought there would be more parmesan flavor to them but honestly all I really tasted was garlic and cayenne. I’ll try doubling the parmesan next time.
★★★