These soft baby potatoes are bathed in a rich garlic cream sauce and topped with Parmesan for the ultimate comfort side dish.

Scale

1½ lbs baby potatoes

2 tbsp butter

4–5 cloves garlic, minced

2 tbsp all-purpose flour

1 cup heavy cream or half-and-half

½ cup Parmesan cheese, grated

Salt and black pepper to taste

Optional: parsley for garnish

Boil potatoes in salted water until tender (15–20 minutes); drain.

In a skillet, melt butter and sauté garlic until fragrant.

Stir in flour to form a roux; cook 1 minute.

Whisk in cream and simmer until thickened.

Add Parmesan, season, and stir until melted.

Fold in cooked potatoes and coat in sauce.

Garnish and serve warm.