Creamy, Cheesy Baked Fingerling Potatoes

This decadent dish is worth every calorie. It's simple to put together, too.

Rori Trovato

Review now

Ingredients

3/4 pound small fingerling potatoes (about 10-12)		1/3 cup heavy cream
1 tablespoon olive oil		1 teaspoon kosher salt
2 tablespoons chopped shallots		1/2 teaspoon black pepper
1 small garlic clove, minced		2 tablespoons parmesan cheese

Prep: 30 min Total: 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Place the potatoes in a small saucepan and add enough water to cover by 1 inch. Add about a tablespoon of kosher salt. Bring to a boil and reduce to a rolling simmer until tender, about 15 to 20 minutes. Drain the potatoes and cool. (This can be done the night before and refrigerated. Bring to room temperature before continuing.)
2
Cut the cooked potatoes in half crosswise; set aside. In a saute pan, add the olive over medium high heat. Saute the shallots for about 2 minutes, then add the garlic and cook for 30 seconds. Add the reserved potatoes, cream, salt and pepper. Cook the mixture until the cream is bubbling and thickened, about 3 minutes. Remove from heat. Place the mixture into 2 small heatproof dishes and place on a baking sheet. Sprinkle with the parmesan cheese. (This can be done the night before and refrigerated.)
3
Preheat the oven to 400 degrees F.
4
Remove the potatoes from the refrigerator about 15 minutes before heating them in the oven. Place in the oven until golden brown, about 15 minutes. Remove and allow to cool for about 5 minutes before serving.

Chime In