Potatoes Stewed in Cream
Indulge in the comforting decadence of **Potatoes Stewed in Cream**, a cozy side dish that marries creamy richness with aromatic herbs and tender Yukon Gold potatoes. This recipe features slices of potato simmered to perfection in a luscious blend of heavy cream and broth, infused with fragrant garlic and fresh thyme for layers of flavor. The addition of Parmesan cheese elevates the dish with a hint of nutty sophistication, while a garnish of bright parsley provides a fresh finishing touch. Perfect to serve alongside roasted meats or enjoyed as a satisfying standalone with crusty bread, this one-pan recipe is as simple as it is indulgent, ready in under an hour with minimal effort. For anyone craving decadence, comfort, and elegance in every bite, these stewed potatoes are a must-try!
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 cups Heavy cream
- 1 cup Chicken or vegetable broth
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (optional)
- 2 tablespoons Chopped parsley for garnish
Instructions
Peel the potatoes and slice them into 1/4-inch thick rounds. Rinse the slices under cold water to remove excess starch, then pat them dry with a clean towel.
Finely mince the garlic cloves.
In a large skillet or sauté pan with a lid, 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.
Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Add the thyme sprigs, salt, and black pepper.
Carefully layer the potato slices into the creamy mixture, making sure they are evenly distributed and submerged as much as possible.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with the lid and cook for 25-30 minutes, stirring occasionally to prevent the cream from scorching and to ensure even cooking.
Test the potatoes with a fork; they should be tender and easy to pierce. If they are not yet done, continue cooking for an additional 5-10 minutes.
Once the potatoes are fully cooked, remove the thyme sprigs and stir in the grated Parmesan cheese, if using. This will add extra richness to the dish.
Garnish with freshly chopped parsley before serving. Serve hot as a side dish or on its own with crusty bread.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 5107 mg | 222% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 6.0 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1590 mg | 122% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3567 mg | 76% | |
*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.
