Potatoes in Cream Wine Sauce
Indulge in the ultimate comfort food with this decadent recipe for Potatoes in Cream Wine Sauce. Tender Yukon Gold potatoes are layered and baked to perfection in a luxurious, velvety sauce made from dry white wine, heavy cream, and Parmesan cheese. Infused with the fragrant aroma of sautéed garlic and lightly seasoned to highlight the creamy richness, this dish is elevated yet approachable. Finished with a sprinkle of fresh parsley, it’s an ideal side dish for holiday feasts, dinner parties, or an elevated weeknight meal. Perfectly balancing creamy textures with sophisticated flavors, this recipe will impress your guests while staying simple enough to make any night special.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Dry white wine
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable broth
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 to taste Salt and black pepper
Instructions
Peel and slice the Yukon Gold potatoes into 1/4-inch thick rounds. Rinse and pat them dry with paper towels.
In a large pot, place the potato slices and cover them with water. Add a pinch of salt and bring to a boil over medium heat. Cook for 8-10 minutes or until the potatoes are slightly tender but still hold their shape. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Sprinkle the flour over the butter and garlic mixture, whisking constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the white wine while whisking to prevent lumps. Allow the mixture to simmer for 2 minutes to let the alcohol cook off.
Add the heavy cream and broth to the skillet, whisking until the sauce is smooth and begins to thicken, about 3-4 minutes.
Stir in the grated Parmesan cheese and season the sauce with salt and black pepper to taste.
Preheat your oven to 375°F (190°C).
In a greased baking dish, layer the cooked potato slices. Pour the cream wine sauce evenly over the potatoes, ensuring all slices are coated.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are tender and the sauce is bubbly and slightly golden on top.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1026 mg | 22% | |
*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.
