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Home » Recipes » Side Dish

Garlic Parmesan Potatoes in Cream Sauce

April 20, 2019 By Katya 10 Comments

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Vertical image potatoes in cream sauce

Garlic parmesan potatoes in cream sauce make for one delicious side! Not to mention they are insanely easy to make.  

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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.

Ingredients for baby potatoes in cream sauce

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. 

  1. First scrub the potatoes clean. Transfer the potatoes to a cooking pot, large enough to hold all the potatoes with some room on top.
  2. 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.
  3. 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.
  4. Immediately drain the potatoes and set aside.

Baby potatoes in cooking pot

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.

  1. 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.
  2. 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.
  3. 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.
  4. Lastly, add the cooked baby potatoes to the sauce, stirring until fully coated in the cream sauce. Garnish with fresh chopped parsley before serving.

Step by step instruction on how to make garlic parmesan cream sauce with potatoes

More Potato Recipes to Try:

  • Creamy Potato Stacks
  • Leftover Mashed Potato Cakes
  • Cauliflower Mashed “Potatoes”

Overhead new potatoes in cream sauce in skillet

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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Overhead new potatoes in cream sauce in skillet

Garlic Parmesan Potatoes in Cream Sauce

★★★★★ 4.4 from 5 reviews
  • Author: Katya @ Little Broken
  • Prep Time: 10min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Side
  • Method: Simmer
  • Cuisine: American
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Description

These potatoes in cream sauce make for one incredibly easy side! The garlic parmesan sauce is so flavorful and addictive.


Scale

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

  1. Add potatoes to a cooking pot and cover with 2 quarts of cold water. Stir in salt.
  2. 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.
  3. 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.
  4. Gradually whisk in the chicken broth, and cook, whisking constantly, until slightly thickened.
  5. 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.
  6. Stir in the cooked potatoes until fully coated in the cream sauce. Garnish with fresh chopped parsley before serving.

Keywords: easy, vegetable, Easter, holiday

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

Filed Under: Recipes, Side Dish Tagged With: garlic, parmesan, potatoes

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Comments

  1. Nancy says

    December 2, 2020 at 4:05 AM

    My son love the recipe..

    ★★★★★

    Reply
  2. Mariya says

    October 18, 2020 at 10:07 PM

    This sauce is so good!! I used it with some air fryer diced potatoes and no complaints. I feel like the parmesan is definitely the star of this dish – I made it the first time with 1/4 cup but didn’t have enough left over for the 2nd time around, and I could definitely taste the difference. Way better the first time!

    ★★★★★

    Reply
    • Katya says

      October 19, 2020 at 8:14 AM

      That’s so great! Thank you Mariya.

      Reply
  3. suzanne marie smith says

    April 13, 2020 at 7:45 AM

    excellant..we made with boiled thick sliced potates and baked with cheddar cheese…Had it for Easter!

    ★★★★

    Reply
    • Katya says

      April 13, 2020 at 11:14 AM

      That sounds lovely! Thank you for the feedback.

      Reply
  4. Scott says

    April 6, 2020 at 12:44 AM

    I don’t understand the negative comments. I fixed a meatloaf tonight and wanted something a little different from the usual buttered potatoes I prepare with it. So, I did a search and came across this recipe. I give this five stars because of it’s simplicity and, yet, rich flavor. Very nice and will definitely be using this recipe often. Thank you!

    Reply
    • Katya says

      April 8, 2020 at 9:16 AM

      Thanks Scott! Glad you enjoyed it.

      Reply
  5. Mikaela says

    March 18, 2020 at 10:44 PM

    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.

    ★★★★★

    Reply
    • Katya says

      March 19, 2020 at 12:24 PM

      Thank you!

      Reply
  6. Cortney says

    August 14, 2019 at 11:12 AM

    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.

    ★★★

    Reply

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Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...

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