Description
These potatoes in cream sauce make for one incredibly easy side! The garlic parmesan sauce is so flavorful and addictive.
Ingredients
Units
Scale
- 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.
Nutrition
- Serving Size:
- Calories: 204
- Sugar: 3.1 g
- Sodium: 1127.4 mg
- Fat: 9.6 g
- Carbohydrates: 24.8 g
- Protein: 5.5 g
- Cholesterol: 24.9 mg
