A delicious and creamy dish featuring baby potatoes and mushrooms in a rich Parmesan and garlic sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds baby potatoes, halved
8 ounces mushrooms, sliced (button or cremini)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 15-20 minutes, or until tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and have released their moisture.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Reduce the heat to low and pour in the heavy cream. Stir well to combine with the mushrooms and garlic.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth. Season with dried thyme, salt, and pepper to taste.
Add the cooked potatoes to the skillet and gently toss to coat them in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
Remove from heat and garnish with chopped fresh parsley before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese.
Add cooked bacon or crispy pancetta for an extra layer of flavor and crunch.