garlic parmesan potatoes in cream sauce

 

My kids loved these.

garlic parmesan potatoes in cream sauce (little broken)

1 1/2 pounds baby potatoes

2 1/2 teaspoons kosher salt

1/4 cup butter

4 garlic cloves, minced

2 tablespoons all purpose flour

1 cup vegetable broth

1/2 cup half and haalf

1/4 cup shredded Parmesan cheese

1/8 teaspoon cayenne pepper

fresh chopped parsley

kosher salt and fresh black pepper

Add potatoes to a cooking pot and cover with 2 quarts cold water.  Stir in salt.

Bring to a boil over high heat.  Once boiling, reduce the heat to a light simmer and cook the potatoes, uncovered for 13-15 minutes or until knife tender.  

While the potatoes are cooking start on the cream sauce.  In a large saute pan, melt butter over medium heat.  Add garlic, until fragrant about 30 seconds.  Whisk in flour and cook until lightly golden, about a minute or so.

Gradually whisk in the 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.