Pommes de terre crémeuses à l’ail

Ingrédients

• 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

Préparation

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   Gradually whisk in the chicken broth, and cook, whisking constantly, until slightly thickened.

5. 5

   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.

6. 6

   Stir in the cooked potatoes until fully coated in the cream sauce. Garnish with fresh chopped parsley before serving.