Creamy Potatoes with Green Beans Eggs
Indulge in the ultimate comfort meal with this Creamy Potatoes with Green Beans and Eggs recipe, a delightful medley of hearty flavors and creamy textures. Tender Russet potatoes, crisp-tender green beans, and perfectly boiled eggs come together in a luscious Parmesan-infused cream sauce, elevated with a touch of garlic and a buttery roux. This one-skillet dish is not only irresistibly rich and satisfying, but it's also surprisingly easy to make, with just 20 minutes of prep time. Perfect as a main course or a hearty side, this versatile and crowd-pleasing recipe pairs wonderfully with crusty bread or a fresh green salad, making it a must-try for any occasion.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 400 grams Green beans
- 4 Eggs
- 200 milliliters Heavy cream
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 tablespoon All-purpose flour
- 120 milliliters Chicken or vegetable broth
- 50 grams Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into bite-sized cubes. Trim the ends of the green beans and cut them into 2-inch pieces.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and set aside.
In a separate pot, bring water to a boil and add the green beans. Cook for 4-5 minutes, or until bright green and crisp-tender. Drain and set aside.
Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and let simmer for 8-10 minutes. Drain and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and slice them into halves or quarters.
In a large skillet, melt the butter over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant.
Sprinkle the flour over the butter and garlic, whisking continuously to create a roux. Cook for 1 minute.
Gradually pour in the chicken or vegetable broth, whisking to remove any lumps. Cook for an additional 1-2 minutes until the mixture thickens.
Turn the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and ground black pepper. Cook for 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy.
Gently fold the cooked potatoes, green beans, and boiled eggs into the creamy sauce. Stir until everything is well-coated.
Transfer the mixture to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
