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These Garlic Parmesan Potatoes in Cream Sauce have become my favorite comfort food recipe. The baby potatoes get so tender and that garlic cream sauce is absolutely heavenly. I love how something so simple can turn into such an impressive dish. Whether I'm making dinner for my family or bringing something special to a potluck these potatoes never fail to wow everyone.
What Makes These So Special
The magic happens when that velvety sauce meets the perfectly cooked potatoes. I've found the balance of garlic and Parmesan makes every bite incredibly flavorful without being overpowering. What I love most is how versatile they are fancy enough for holidays but easy enough for a cozy weeknight dinner.
Everything You Need
- Yellow baby potatoes: Get about 1.5 pounds try to pick ones that are similar in size.
- Butter: 2 tablespoons of unsalted it makes the sauce so rich.
- Garlic: 3 fresh cloves minced they add such amazing flavor.
- Flour: Just 2 tablespoons to make that sauce perfectly thick.
- Chicken broth: 1 cup it adds such nice depth.
- Half-and-half: 1/2 cup makes everything creamy but not too heavy.
- Parmesan: 1/2 cup freshly grated it melts beautifully.
- Parsley: Fresh chopped it adds such nice color.
- Salt and pepper: Season to your taste.
- Cayenne: Just 1/4 teaspoon if you want a little kick.
Let's Make Them Together
- Start With The Potatoes
- Give those baby potatoes a good scrub pop them in a pot with cold water and salt. Let them simmer for about 15 minutes until they're tender when you poke them with a knife.
- Make Your Sauce Base
- Melt your butter in a big pan add that minced garlic and cook it just until it smells amazing don't let it burn.
- Create Your Sauce
- Sprinkle in your flour whisk it for a minute then slowly add your chicken broth keep whisking until it starts to thicken.
- Add The Creamy Part
- Pour in your half-and-half add cayenne if you're using it then stir in that fresh Parmesan. Season it until it tastes just right.
- Bring It All Together
- Gently stir those cooked potatoes into your sauce let them hang out for a minute or two to soak up all that flavor then sprinkle with parsley.
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My Best Tips
Keep an eye on those potatoes while they cook check them at 12 minutes you don't want them mushy. Always grate your own Parmesan it melts so much better than pre-grated. If your sauce gets too thick just add a splash of milk or broth. Always taste before serving sometimes it needs just a touch more salt.
What to Serve With Them
These potatoes are amazing alongside herb roasted chicken or a beautiful lamb roast. Sometimes I keep it lighter with a fresh cucumber salad or some grilled veggies on the side. They're always a hit at holiday dinners and potlucks too.
Storing For Later
Keep any leftovers in an airtight container in the fridge they'll stay good for 3 days. When you want to reheat them do it slowly in a pan with a little extra milk or broth to bring back that creamy sauce. Skip the microwave though it just doesn't do them justice.
Fun Ways to Switch It Up
Sometimes I add crispy bacon bits on top so good or some roasted mushrooms for extra flavor. Try mixing different cheeses like Gruyère or sharp cheddar with the Parmesan. Want to lighten it up? Use almond milk instead of half-and-half or cut back on the butter a bit.
What Makes These So Special
There's something about these potatoes that just makes everyone happy. They're the perfect mix of comfort food and something special. That rich sauce and those tender potatoes create magic in every bite.
Quick Answers
- No baby potatoes? Yukon Golds work great just cut them into even pieces.
- Want to prep ahead? Make your potatoes and sauce separately then combine when you're ready to serve.
- Not sure about the cayenne? Feel free to skip it they're delicious either way.
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Frequently Asked Questions
- → How do I know when the potatoes are done?
- Test them with a knife around 12 minutes - they should be tender but not falling apart. Overcooked potatoes will break down in the sauce.
- → Can I use different potatoes?
- While baby yellow potatoes work best, you can use red potatoes or quartered larger potatoes. Just adjust cooking time accordingly.
- → Why is my sauce too thick?
- If the sauce gets too thick, simply add more milk gradually until you reach desired consistency. The sauce will continue to thicken as it cools.
- → Can I make this ahead?
- While best served fresh, you can make it ahead and reheat gently with a splash of milk to restore the sauce consistency.
- → What can I substitute for half and half?
- You can use a mix of equal parts heavy cream and milk, or just heavy cream for a richer sauce.