New Potatoes In A Garlic Cream Sauce Recipes

GARLIC DILL NEW POTATOES

Steps:

• Wash potatoes and cut in half if larger than bite-sized.
• Peel garlic cloves and slice each clove into 2-3 slices.
• Bring a large pot of salted water to a boil. Add potatoes and garlic.
• Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
• Drain potatoes & garlic well and place in a bowl.
• Stir in butter and dill and season with salt & pepper to taste.

SIMPLE CREAMED NEW POTATOES

Steps:

• Gather the ingredients.
• Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
• In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
• Season with kosher salt and freshly ground black pepper, to taste.
• Drain the cooked potatoes and then transfer to a serving dish.
• Pour sauce over potatoes and sprinkle with paprika.

DAUPHINOISE POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
• Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
• Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.

POTATOES IN CREAM SAUCE

Steps:

• Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
• Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
• Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
• Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.