Creamed Parmesan Baby Potatoes With Peas And Pearl Onions

1. 1

   Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).

2. 2

   Melt butter in a large heavy saucepan over low heat.

3. 3

   Add in the chopped garlic and saute for about 1 minute.

4. 4

   Add in flour and whisk for 2 minutes (do not brown the flour).

5. 5

   Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.

6. 6

   Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).

7. 7

   Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.

8. 8

   Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).

9. 9

   Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.

* Per serving · 4 servings · Values may vary.