Ingredients
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1.5 lbs baby potatoes (about 12–15 potatoes), halved or quartered
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2 tbsp olive oil
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth (or vegetable broth for a vegetarian option)
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1 tbsp Dijon mustard
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1 tsp dried thyme (or fresh, if preferred)
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1 tsp Italian seasoning
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Salt and pepper, to taste
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1 cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (for garnish)
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1 tbsp butter (optional, for extra richness)
Instructions
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Cook the Potatoes:
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Place the baby potatoes in a large pot and cover with water.
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Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside.
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Sauté the Garlic:
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In a large skillet, heat olive oil over medium heat.
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Add the minced garlic and sauté for 1-2 minutes, until fragrant but not burned.
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Make the Creamy Sauce:
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Pour in the heavy cream, chicken broth, and Dijon mustard into the skillet with the garlic.
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Stir in dried thyme, Italian seasoning, and salt and pepper to taste.
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Bring the sauce to a simmer, allowing it to cook for about 4-5 minutes until it slightly thickens.
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Add the Parmesan Cheese:
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Stir in the grated Parmesan cheese and let it melt into the sauce, creating a smooth, creamy consistency.
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If you want the sauce richer, you can add butter at this point and stir until melted.
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Toss the Potatoes:
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Add the cooked baby potatoes to the skillet with the creamy sauce.
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Gently toss the potatoes to coat them in the creamy garlic sauce. Allow everything to simmer for another 3-4 minutes so the potatoes can absorb the flavors.
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Serve:
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Remove the skillet from heat and garnish with fresh parsley.
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Serve immediately, and enjoy this rich, creamy, and flavorful potato side dish!
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