Description
A creamy and flavorful side dish featuring baby potatoes coated in a luscious garlic sauce.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 8 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- to taste salt
- to taste black pepper
- for garnish chopped fresh parsley
Instructions
- Wash the baby potatoes thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
- Place the potatoes in a large pot and cover them with water. Add a generous pinch of salt to the water. Bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes or until fork-tender.
- While the potatoes are cooking, prepare the creamy garlic sauce. Peel and mince the garlic cloves. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Allow the mixture to simmer gently for about 5 minutes, letting it reduce slightly and thicken.
- Once thickened, add the grated Parmesan cheese, stirring until melted. Season with salt and black pepper to taste. Add the fresh thyme leaves and mix well.
- When the potatoes are done, drain them in a colander and return them to the pot. Pour the creamy garlic sauce over the potatoes and gently toss to coat.
- Transfer to a serving dish and garnish with chopped fresh parsley. Serve immediately while hot.
Notes
- Opt for a mix of red and yellow baby potatoes for a creamier texture.
- You can substitute garlic with garlic powder in a pinch, but fresh garlic offers the best flavor.
- Add more or less cheese according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg